Steak Fajitas

Ingredients:

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips

• 1 red pepper deseeded and sliced into thin strips

• 1 green or yellow pepper deseeded and sliced into thin strips

• 1 medium onion peeled and sliced into thin strips

• 3 tablespoons olive oil

• 1 tablespoon lime juice

• 1/2 teaspoon chili powder

• 1 teaspoon ground cumin

• pinch cayenne pepper

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon fresh ground black pepper

• 2 cloves garlic minced

• 6-8 tortillas warmed

 

Instructions:

Place the steaks in a ziploc bag. Place peppers and onions in separate Ziploc bags. In a jar with a screw top or tight lid, combine the olive oil, lime juice, paprika, cumin powder, paprika, salt, black pepper, and garlic. Shake until well mixed. Pour ⅓ of the marinade over the steak, ⅓ of the marinade over the vegetables, and pour the remaining marinade in jars to use while cooking the steak fajitas. Seal the bag tightly and refrigerate for 1 hour to overnight.

When ready to cook, heat a large skillet over medium-high heat. Add the vegetables to the pan and cook until crisp, about 5 minutes. Remove the vegetables from the pan to a plate, then add the steak strips to the same pan. When the steak is cooked through (about 7-10 minutes), return the vegetables to the pot along with the reserved marinade. Serve with warm tortillas and an optional side dish of your choice.