STEAK AND VEGETABLES

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

Preparation

step 1:

Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.

step 2:

When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.