SIZZLING STEAK FAJITAS

Fajitas are a Tex-Mex favorite and contain grilled meat or seafood, served on flour tortillas. They first became popular in Houston, Austin, San Antonio, and southern Arizona. You can grill the meat on a BBQ grill or cook it in a cast-iron skillet on the stove.

Marinade
1 ½ lbs flank, skirt, or top sirloin steak

2 T Southwest Seasoning

2 T honey

2 T avocado oil or peanut oil

2 cloves garlic, pushed through a garlic press

2 T Tequila (optional)

Juice of 1 lime

Juice of 1 small orange

8 flour tortillas

2 T avocado oil, divided

1 large yellow onion, cut in half and sliced
4 bell peppers, various colors, cut into strips

Pierce steak with a fork all over and place in a re-sealable plastic bag.

In a small bowl whisk together the marinade ingredients and pour into the bag over the steak. 

Flip over a couple of times, to distribute the marinade and refrigerate for 4 hours.

Brush tortillas with a small amount of oil.

In a large cast-iron skillet, over medium-high heat, brown tortillas on one side. Place in a tortilla warmer or wrap up in aluminum foil and keep warm in the oven until ready to eat.

In the same cast-iron skillet, heat the rest of the oil. 

Add onion and bell peppers and cook over medium-high heat for about 6 to 8 minutes, just enough to get a little char on the peppers.
Keep warm until ready to eat.

Remove steak from bag and grill over hot coals until medium rare, about 5 minutes on each side. Discard marinade.
When steak is done, cover loosely with aluminum foil and let rest for 5 minutes.

Carve steak diagonally into thin strips.

Divide evenly among the warm tortillas and top with peppers and onions.

Serve with Casa Guacamole, black beans, and lime wedges.  

Serves 4