STEAK FAJITAS

INGREDIENTS

FOR THE MARINADE:

• 6 tbsp. canola or avocado oil, divided
• 1 tbsp. Worcestershire sauce
• 1/4 c. fresh lime juice
• 1/4 c. orange or pineapple juice
• 1/4 c. chopped cilantro
• 2 cloves minced garlic
• 2 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. coriander
• 1 1/2 tsp. salt
• 1 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1/8 tsp. red pepper flakes
• 2 lb. skirt or flank steak

FOR THE VEGETABLES:

• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 Anaheim or poblano pepper, sliced into very thin strips
• 1 yellow onion, sliced into strips
• 1 pinch salt

INSTRUCTIONS

FOR THE MARINADE:

1. In a large ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine. 
2. Add the steak, cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours. 
3. Remove the steak and pat dry.
4. In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.
5. Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.

FOR THE VEGETABLES:

1. While the steak rests, add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender. 
2. Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.

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