Ancho Rubbed Steak Fajitas

INGREDIENTS: * TEA TREE PRODUCTS

  • 1 lb flank steak, thinly sliced against the grain

  • 2 tbsp *ANCHO RIB RUB SPICE*

  • 2 tbsp *HABANERO OLIVE OIL*

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow onion, sliced

  • 2 cloves garlic, minced

  • 1 tsp cumin

  • 1 tsp *SMOKED PAPRIKA*

  • SALT and COURSE BLACK PEPPER, to taste

  • 1 lime, juiced

  • 8 small flour tortillas

  • Optional toppings: sliced avocado, shredded cheese, sour cream, salsa, chopped cilantro

DIRECTIONS:

  1. Marinate the Steak: In a bowl, combine the thinly sliced flank steak with the ANCHO RIB RUB SPICE and 1 tablespoon of HABANERO OLIVE OIL. Toss until the steak is evenly coated. Let it marinate for at least 30 minutes to overnight.

  2. Prepare the Vegetables: Heat the remaining tablespoon of CHIPOTLE OLIVE OIL in a large skillet over medium-high heat. Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.

  3. Cook the Steak: Push the vegetables to one side of the skillet and add the marinated steak to the other side. Cook the steak for 2-3 minutes per side, or until it reaches your desired level of doneness. Add minced garlic, CUMIN, and SMOKED PAPRIKA to the skillet. Season with SALT and COURSE BLACK PEPPER to taste. Stir everything together and cook for an additional 1-2 minutes.

  4. Finish and Serve: Squeeze the juice of one lime over the steak and vegetables. Toss to combine. Warm the flour tortillas in a separate skillet. Serve the steak and vegetable mixture in warm tortillas. Garnish with your favorite toppings such as sliced avocado, shredded cheese, sour cream, salsa, and chopped cilantro.

Add the Bayou Blaze chicken to a warmed flour or corn tortilla, add the Bourbon Vinegar Slaw and drizzle with the Fire Aioli

  • Optional toppings: avocado, pickled onions, cilantro, lime, hot sauce, crumbled cotija