GRILLED TAJÍN-CRUSTED STEAK FAJITAS
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Difficulty
Hard
Time
45min
Portions
6
Ingredients
- - Steak & Veggies
- - 1 X 1 ½-inch thick NY Strip (striploin) steak
- - 2 tablespoons olive oil, divided
- - 1 tablespoon **Tajín® Clásico** (or **Tajín® Clásico low sodium**)
- - 1 medium red onion, sliced into half-moons
- - 1 red bell pepper, julienned
- - 1 yellow bell pepper, julienned
- - 1 orange bell pepper, julienned
- - 2-3 jalapeno peppers
- - Sea salt and cracked black pepper
- - Tajín-Spiked Sour Cream
- - ½ cup sour cream
- - 1 teaspoon **Tajín® Clásico** (or **Tajín® Clásico low sodium**)
- - 1 tablespoon fresh squeezed lime juice
- - Pinch of sea salt
- - To Build
- - Flour tortillas, to serve
- - 1 large ripe avocado, cut into wedges
- - Small bunch cilantro, to serve
- - Extra lime wedges to serve
Preparation
- - When ready to cook, preheat a grill over medium-high heat.
- - Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajín, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4-5 minutes per side, or until the internal temperature of the beef reaches 135ºF for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving.
- - Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4-5 minutes.
- - Next, make the Tajín-Spiked Sour Cream. Combine sour cream, lime, Tajín, and a small pinch of sea salt, and mix well. Done. Set aside.
- - When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.
