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Steak Fajitas

Steak Fajitas

2 Kansas City Strip Steaks
1 poblano pepper
2 red, yellow, or green peppers sliced into strips
1 red onion, sliced into strips
1 tbsp. kosher salt
1 tsp. cumin
1/2 tsp. crushed red pepper
4 oz. Queso Fresco, crumbled
8 corn tortillas
1/4 cup cilantro chopped
1 lime cut into 8 wedges

3 garlic cloves, crushed
1/2 cup lime juice
1 tbsp. chipotle chile powder
1/2 tsp. crushed red pepper
1/2 cup red wine vinegar
2 tbsp. Worcestershire Sauce
1/4 cup cilantro stems
Directions: Combine all ingredients for the marinade in a zip top bag, add the steaks and marinate under refrigeration for at least 3 hours. Preheat grill; pull steaks out of marinade and pull any remaining cilantro stems or garlic that sticks to them. Grill to desired doneness (medium rare is recommended) . While steaks are grilling, warm tortillas up on the grill and then store under a moist towel. When steaks are done, put them on a plate and tent with foil, and let them rest at least 7 minutes. While steaks are resting sauté peppers and onions in a skillet over high heat, with salt, cumin, and crushed red pepper, until they have softened a bit and take on some color. Once they are done. Squeeze ˝ lime over them and then they are ready. Once steaks have rested, slice them thinly against the grain. To build, place a few slices of steak on a tortilla, top with peppers and onions, queso fresco, and sprinkle with cilantro. Serve with lime wedges
Servings: 4
Source: KC Steak Company

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