Yummy Nummy Steak Fajitas

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When I make fajitas I usually make chicken, but tonight I thought I would change it up a bit and make steak fajitas instead.  I went ahead and used my chicken marinade thinly sliced flank steak and it turned out so delicious!  I paired this tender and flavorful beef with sliced green peppers and onions and served it in small flour tortillas with brown rice, shredded  cheddar cheese and a dollop of sour cream.  So yummy and so worth it!

Yummy Nummy Steak Fajitas

• 2 lbs flank or skirt steak, thinly sliced
• 1 onion, thinly sliced
• 2 green peppers, thinly sliced
• 1/2 onion, chopped (or 1 bunch green onions, chopped)
• Juice of 2 limes
• 1/4 cup tequila or white rum (or you could use white wine)
• 1 tbsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. chipotle chili powder
• 1/4 tsp. cayenne pepper
• 6 cloves garlic, minced (I used garlic scapes because that is what I had from the farm)
• 1/2 tsp. honey
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/4 cup vegetable oil
• cooked brown rice, sour cream, shredded cheese, guacamole, salsa for serving
• 3 tbsp. olive or vegetable oil for cooking

Place the beef in a large ziplock or foodsaver bag.  In a bowl, mix the 1/2 onion through the 1/4 cup vegetable oil together.  Pour marinade over the steak and seal bag.  Marinate 2-24 hours in the fridge.  Massage the bag every few hours to tenderize the meat. 

In a large, deep sided skillet heat the oil over medium high heat.  Remove the meat from the marinade and add it to the skillet.  Cook until starting to brown about 5 minutes, then add the onions and green peppers.  Cook until the veggies are tender crisp and the meat is cooked through.  Serve piled into warm tortillas topped with brown rice, cheese, and sour cream and any other toppings you prefer.  So yummy!

Until next time, happy and HEALTHY cooking and EATING!