Steak Fajitas

Written by on in Beef
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Ingredients

  • Steak (skirt, flank, siriloin, hanger), 2 pounds

  • Red bell pepper, sliced thin

  • Yellow bell pepper, sliced thin

  • Onion, sliced thin

  • Marinade

  • Olive oil, 3 tbsp

  • Lime juice, 1 tbsp

  • Chili poweder, 1/2 tsp

  • Cumin, 1/2 tsp

  • Salt and pepper, 1/2 tsp each

  • Garlic cloves, 2, minced

  • Assembly / Toppings

  • 6 to 8 tortillas

  • Sour cream, salsa, guacamole

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Directions

  • Marinate
  • Mix marinade ingredients in a bowl
  • Place steak into a resealable bag. Add 1/3 marinade. Mix well.
  • Place vegetables into a resealable bag. Add 1/3 marinade. Mix well.
  • Reserve remaining 1/3 marinade.
  • Refridgerate for 1 hour to overnight.
  • Cook
  • Heat large skillet over medium-high heat.
  • Cook vegetables until tender crisp, about 5 minutes. Remove and set aside.
  • Cook steak strips, about 7-10 minutes.
  • Add vegetables back into skillet.
  • Add reserved 1/3 marinade to skillet. Heat throughout.
  • Serve warmed tortialls and toppings.