Fajitas de Steak
2 pounds split into 12 inch strips skirt, flank, sirloin, or hanger steak
1 deseeded red pepper, cut into thin strips
1 deseeded green or yellow pepper, split into thin strips
1 medium peeled onion, cut into thin strips
3 tablespoons extra virgin olive oil
a quarter-cup of lime juice
a quarter teaspoon of chili powder
1/2 teaspoon Kosher salt 1 teaspoon cumin sprinkle cayenne pepper
1/2 teaspoon black pepper, freshly ground
2 garlic cloves, minced
6–8 warmed tortillas
Place the steak in a zip-top bag and seal it. Fill a separate sealable bag with the peppers and onion.
In a jar with a screw top or a tight fitting lid, combine the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic.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.