BEEF FAJITAS

By Jaxson

Ingredients

• 1 1/4- 1 1/2 LB BEEF SKIRT STEAK OR FLANK STEAK
• 1/4 CUP FRESHLY SQUEEZED LIME JUICE
• 1/4 CUP OLIVE OIL
• 1 TBSP CHILI POWDER
• 2 CUPS SLICED ONION
• 2 CUPS SLICED BELL PEPPER
• 1 TSP SALT
• 1/2 TSP BLACK PEPPER
• 12 6 INCH FLOUR TORTILLAS

Preparation

Step 1

1 PLACE STEAK IN A RESEALABLE PLASTIC BAG. FOR MARINADE, WHISK TOGETHER LIME JUICE, 2 TBSP OF THE OIL, CHILI POWDER; ADD TO BAG. SEAL BAG; TURN TO COAT EVENLY. REFRIGERATE FOR 2-12 HOURS.

2 REMOVE STEAK FROM BAG, RESERVING MARINADE. REHEAT GRILL TO MEDIUM HIGH HEAT. GRILL STEAK FOR 10-16 MINUTES. REMOVE STEAK FROM GRILL KEEP WARM.

3 MEANWHILE PREHEAT THE REMAINING 2 TBSP OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT ADD CHILI POWDER ONION, AND BELL PEPPER. COOK AND STIR UNTIL TENDER. SEASON WITH SALT AND PEPPER.

4 TO SERVE, THINLY SLICE MEAT AGAINST GRAIN INTO BITE SIZE STRIPS AND SERVE WITH VEGETABLES IN TORTILLAS.