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

3 T olive or avocado oil

Juice of 1 lime

Juice of 1 medium orange

1 clove garlic, minced or pressed

2 t ground cumin

2 t Southwest Seasoning or chile powder

1 t dried oregano

1 t smoked paprika 

2 T minced cilantro

Sea salt and black pepper

1 T Tequila (optional)

2 lbs flank, skirt, or top sirloin steak, pierced with a fork, all over

Mix above marinade ingredients together and place in a re-sealable plastic bag.

Add steak and marinade in the refrigerator 2 to 4 hours.

8 medium size flour tortillas

2 T avocado oil, divided

1 large yellow onion, cut in half and sliced

1 poblano pepper, cut into strips
4 bell peppers, various colors, cut into strips

Cut limes and chopped cilantro, for garnish

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 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 4 to 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.

Place in a large cast iron skillet along with sliced steak and garnish with lime wedges and cilantro.

Take to the table and let everyone make their own fajitas.

Serve with Restaurant-Style Salsa, Casa Guacamole, black beans, and lime wedges.  

Serves 4