Fajitas
Serves 4 Time: 1 hour 30 minutes Difficulty: Easy
Ingredients
For the Fajitas:
- 1 pound flank steak, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/3 cup canola oil
- ¼ cup lime juice
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt & pepper, to taste
For the Rice:
- 4 cups rice, cooked
- 1 (8-ounce) can green chiles
- 1 (8-ounce) can tomato sauce
- Salt and pepper, to taste
- ½ Teaspoon Garlic Powder
For the Sauce:
- ½ cup sour cream
- 2 teaspoons chili powder
- 1 lime, juiced
- Salt and pepper, to taste
Directions
- To make the sauce, combine sour cream, chili powder, juice from one lime, salt, and pepper in a bowl and thoroughly mix.
- For the marinade, in a large re-sealable bag, mix the canola oil, lime juice, cumin, garlic powder, and salt & pepper.
- Place the flank steak in the marinade and refrigerate for 1-2 hours.
- Preheat Blackstone griddle to medium high. Apply a thin layer of oil to the griddle top.
- Remove meat from marinade and place on the griddle, flipping occasionally until cooked.
- Stir peppers and onion into the meat and sauté for 3-5 minutes until desired tenderness.
- On a separate part of the griddle, add the rice ingredients and mix with a spatula. Cook until slightly reduced and well combined, about 4 minutes.
- Serve immediately with warm flour tortillas, rice, and your favorite toppings.
