Vegetable and Steak Fajitas with Killed Jalapenos

By khojnicki

Ingredients

• 12 oz. flank steak
• 2 tbsp hot water
• 2 tbsp lime juice
• 1/2 tsp sugar
• 2 jalapeno peppers, seeded and cut lengthwise into strips
• 2 tbsp olive oil
• 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 4 c sliced mushrooms
• 2 c sliced zucchini
• 2 c sliced onion
• 1 1/2 c red bell pepper, strips
• 3 garlic cloves, minced
• 1 tsp chili powder
• 12 6" corn tortillas
• 1/2 c chopped cilantro

Preparation

Step 1

Place beef in freezer.

Combine water, juice and sugar in a bowl. Add jalapenos and toss well.

Heat a large, heavy skillet over high heat. cut beef across grain into thin slices. Add 1 tbsp oil and beef to pan; sprinkle with salt and pepper. Saute 3 mins or until done; remove from the pan. Add sliced mushrooms, zucchini, salt and pepper to pan; saute 4 mins. Remove from pan. Add 1 tbsp oil to pan and add onion, red pepper, garlic, chili powder, salt and pepper; saute 5 mins or until crisp tender. Add beef and mushroom mixture; cook 2 mins or until heated.

Heat corn tortillas. Place 3 tortillas on each plate and top with 1/3 c beef mixture. Top evenly with jalapenos and cilantro.