Fajitas

By pknaub

Ingredients

• 2 lbs. flank steak, preferably grass-fed
• kosher salt and fresh ground pepper, to taste
• 2 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1 tsp. cayenne pepper
• 2 Tbsp. lard, or cooking fat of choice
• 1 large or 2 small onions, sliced thinly into strips
• 2-3 bell peppers (go for multi colors, it’s gorgeous)
• 1 jalapeño, sliced thinly (optional)
• 3 garlic cloves, minced
• Optional garnishes: avocado, cilantro, lime wedges, grated cheese, sour cream

Details

Adapted from paleoperiodical.com

Preparation

Step 1

1) Sprinkle S&P over steak on both sides. Mix spices together (chili powder through cayenne) in a small bowl and rub over steak on both sides. Let sit at room temp for at least 30 minutes.

2) Heat a large skillet with lard over medium-high heat. Add steak and cook until well-browned, about 4-5 minutes. Flip over, cook for another 3-4 minutes and remove to a plate to rest.

3) Add onions, peppers, and jalapeño (if using) to skillet. When onions begin to get translucent, about 3 minutes, stir in garlic until fragrant, about 30 seconds. Turn off heat. You want the veggies al dente, not overcooked.

4) Carve steak against the grain into thick slices and serve with pepper/onion mixture and whatever garnishes your tummy desires.

Serves 4.

NOTES: If you use the jalapeño, be sure to either wear gloves or handle with extreme care. I used to think gloves were for pansies, until I rubbed my eye and thought I was blinded for life. After washing my hands! I also have to be careful about not having that stuff on my hands when I change my daughter’s diapers. Yikes! Long story, short = People aren’t pansies, they’re smart. It would be wise to listen.