IT’S FAJITA NIGHT!!! SIZZLE SIZZLE BABY PREP YOUR SMOKE ALARMS AND CALL YOUR FRIENDS OVER EVERYONE’S LOOKIN AT YOU AND THAT SIZZLE PLATE! TIME FOR A NEW EPISODE OF COOKIN’ SOMETHIN’!

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INGREDIENTS:
STEAK AND VEGETABLES
1 (14-16 ounce) sirloin
Kosher salt
Neutral oil
1 large yellow onion
2 poblanos
2 red peppers
2 jalapenos

STEAK SEASONINGS
Cayenne powder
Garlic powder
Onion powder
Cumin powder
Chili powder
Smoked Paprika
Adobo Seasoning

PICO DE GALLO
3 beefsteak tomatoes
1 jalapeno
1 small red onion
1 small bunch cilantro
2 limes
Kosher salt

FOR SERVING
Flour tortillas
Sour cream
Tortilla chips
Limes
Cilantro
Hot sauce

COOKING METHOD:
STEAK AND VEGETABLES
1. Chop the peppers and onions, and add to a hot cast iron until cooked through and charred. Season with salt.
2. Season the steak on both sides with salt and pepper. Place in a hot pan and sear on both sides.
3. Add a little vegetable oil and season the steak with spices. Sear on both sides again.
4. Set on a wire rack in a rimmed baking sheet and place in the oven until medium-rare. Rest for 5-10 minutes.

PICO DE GALOO
1. Add all ingredients to a small mixing bowl and combine. Set aside.

FOR SERVING
1. Preheat oven to high broil. Add steak, peppers, and onions to sizzle platter. Place in the oven and broil until the peppers and onions are lightly charred.
2. Remove from the oven and add a drizzle of water to create steam.
3. Heat tortillas in a pan or in the microwave. Place in a lined tortilla basket and cover to keep warm.
4. Serve with pico de gallo, guacamole, sour cream, limes, hot sauce and cilantro.

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