Steak Fajitas

INGREDIENTS

• • 1 tbs canola oil

  • 1 lb of flank steak, skirt steak or carne asada

  • 1 large yellow onion, sliced into rings.

  • 1 green bell pepper, sliced into strips.

  • 1 red bell pepper, sliced into strips.

  • Salt

Marinade:

• • Juice of 1 lime

  • 2 Tablespoons of olive oil

  • 2 cloves garlic, peeled, minced

  • 1 tablespoon dried oregano

  • 1/2 tsp chipotle powder

  • 3 tablespoons brown sugar

  • 1/4 cup chopped fresh cilantro

METHOD

Note: If substituting chicken, butterfly the breasts to achieve 1/2-inch to 3/4-inch thickness in the center.

• 1. Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. 

  2. Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. 

  3. Drain the meat of the marinade, and dry off with paper towels.

  4. Add the tablespoon of oil to the pan and let this heat up for 1 minute. 

  5. Season the steak generously with salt, and fry on each side until browned, but rare.

  6. Remove from pan and rest, tented with foil.

  7. Saute the onions and bell peppers.

  8. Slice the meat on the bias, against the grain, into thin slices.

  9. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)