Grilled Tajin-Crusted Steak Fajitas

• 1 X 1 ½-inch thick NY Strip (striploin) steak
• 2 tablespoons olive oil, divided
• 1 tablespoon Tajin
• 1 medium red onion, sliced into half-moons
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 orange bell pepper, julienned
• 2 – 3 jalapeno peppers

Sea salt and cracked black pepper

Tajin-Spiked Sour Cream

• ½ cup sour cream
• 1 teaspoon Tajin
• 1 tablespoon fresh squeezed lime juice

Pinch of sea salt

• To Build:

Flour tortillas, to serve

• 1 large ripe avocado, cut into wedges

Small bunch cilantro, to serve

Extra lime wedges to serve

1. 1. When ready to cook, preheat a grill over medium-high heat.
2. 2. Steak time. Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajin, ensuring that the beef is completely coated in spice mixture. Place the steak on the grill and cook for 4- 5 minutes per side, or until the internal temperature of the beef reaches 135 degrees F for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving.
3. 3. Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4 – 5 minutes.
4. 4. Tajin sour cream time. Combine sour cream, lime, Tajin, and a small pinch of sea salt, and mix well. Done. Set aside.
5. 5. When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately. Delicious!