Hatch Chile Butter Steak Fajitas

Hatch Chile Butter Steak Fajitas

Serving Size

4

People

Prep Time

45

Minutes

Cook Time

20

Minutes

Ingredients

For the Steak: 

  • 1 lb. Flank steak
  • 3 Tbsp. Hatch Chile Better Butter, melted
  • 1 Tbsp. Lime juice
  • Salt and pepper to taste

For the Fajitas: 

  • 2 Bell peppers (any color), thinly sliced
  • 1 Large red onion, thinly sliced
  • 1 Tbsp. Olive oil
  • 8 Small flour or corn tortillas
  • 1/4 C. Fresh cilantro, chopped
  • Lime wedges for serving

Directions

  • In a bowl, combine the melted Hatch Chile butter, lime juice, salt, and pepper.
  • Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes.
  • Preheat a grill or grill pan over medium-high heat.
  • Remove the steak from the marinade and let any excess drip off.
  • Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
  • Let the steak rest for 5 minutes before slicing it thinly against the grain.
  • While the steak is grilling, heat the olive oil in a large skillet over medium-high heat.
  • Add the sliced bell peppers and red onion to the skillet. Sauté until the vegetables are tender and slightly charred, about 7-8 minutes.
  • Warm the tortillas in a dry skillet or microwave.
  • Assemble the fajitas by placing a few slices of steak on each tortilla. Top with the sautéed bell peppers and onions, and sprinkle with chopped cilantro.
  • Serve the fajitas with lime wedges on the side for an extra burst of flavor.