Week 35, Recipe 2: Steak Fajitas

NOTES

• This is a quick weeknight meal. Marinate the meat all day and pre-cut lettuce & shred cheese ahead of time to save on prep.
• Modified from Simply Recipes

INGREDIENTS

• 1 lb of flank steak, skirt steak or strip steak
• 1 large yellow onion, peeled and sliced into 1/2 inch wide sections
• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
• Salt
• Flour tortillas
• Fajita toppings: shredded lettuce, cheese, sour cream, avocado, fresh cilantro sprigs, etc.
• Marinade: juice of 1 lime; 2 tbsp olive oil; 2 cloves garlic; peeled & minced; 1/2 tsp ground cumin; 1/2 fresh jalapeño pepper, seeded, ribs removed, finely chopped; 1/4 cup chopped fresh cilantro, including stems

DIRECTIONS
1. Mix all the marinade ingredients together in a shallow bowl, add steak (uncut), cover, and let sit at room temp at least one hour or marinate all day in the fridge.
2. Heat a skillet or griddle to medium high heat and add 1 tsp olive oil to pan. Add the steak, frying on each side for 3-5 minutes, or to desired doneness. If pan starts to smoke, reduce the heat a bit. Remove the steak and let sit for 5 minutes.
3. In the same pan, reduce heat to medium and add a little more oil. Add the onions, bell pepper and cook, stirring frequently, for 5 minutes until the onions are slightly translucent.
4. Slice the meat against the grain into thin slices at at slanted angle.
5. Serve in warm tortillas with the peppers, onions, and any other desired toppings (see above).