Steak Fajitas

This is another recipe from Kelly. The original came from Simply Recipes. It calls for cooking these on the stove, but the grill is also an option. (Kelly and her husband love them that way!) 

1 tbsp vegetable oil

1 lb of flank steak, skirt steak or carne asada

1 large yellow onion, peeled and sliced with the grain, not against the grain. Slice first in half, and then slice off sections a half inch wide at widest point.

2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

Salt

MARINADE

juice of 1 lime

2 tablespoons of olive oil

2 cloves garlic, peeled, minced

1/2 teaspoon ground cumin

1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)

1/4 cup chopped fresh cilantro, including stems

Mix all marinade ingredients, then coat the steak with it

Allow steak to either sit at room temp for an hour, or put in the fridge and allow to marinate longer

Before cooking steak, wipe off most of the marinade and sprinkle steak with salt

Cook steak on the stove (If you do it on the stove, first heat 1 tbsp of oil in the pan before adding steak) or grill until medium rare to medium well. (About 10 min or so) Once cooked, tent with aluminum foil and allow to rest for 5 min

Either in a pan or in an aluminum foil packet on the grill, cook veggies for 5-6 min (Again, if you're using the stove, just use the steak pan and add a little more oil)

Slice meat at an angle, against the grain, into thin slices

Serve meat and veggies with warm tortillas

Optionally, you can add lettuce, cheese, salsa, sour cream, and guacamole