Steak Fajitas

• Produce

  • 2 cloves Garlic
  • 1 Onion, medium

• Condiments

  • 1 Avocado or guacamole
  • 1 tbsp Lime juice
  • 1 Salsa

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1 pinch Cayenne pepper
  • 1/2 tsp Chili powder
  • 1/2 tsp Kosher salt
  • 1 Pepper, green or yellow
  • 1 Red pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Tortillas

• Dairy

  • 1 Sour cream

• Other

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

Found on addapinch.com

Description

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
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• pinch cayenne pepper
• ½ teaspoon Kosher salt
• ½ teaspoon fresh ground black pepper
• 2 cloves garlic, minced
• 6-8 tortillas, warmed
• Optional Garnish:
• sour cream
• sliced avocado or guacamole
• salsa

Directions

• 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.
• 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.
• Serve with warm tortillas and desired optional garnishes.