Recipe - Steak Fajitas

There are several ways I would've adjusted this dish to make it better from the first time I did, and I'll make sure to note them here in the recipe itself. This is quite a simple and quick fix-in if you can leave your meat marinated for a while.

Step 1: Ingredients (serving size: 4)

• black pepper, to taste
• salt, to taste
• vegetable oil, for pan
• 1/2 tsp cumin
• 1 lime, juiced
• 1 yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 lb flank steak, sliced
• 2 tbsps olive oil
• 2 garlic cloves, minced

Step 2: Marinating the meat
I was a little rushed when I started making this so I didn't let the marinade sit in for too long. You should marinade the meat for about an hour before you start cooking. I sliced my steak prior to marinating because I actually wasn't sure that I was making this beforehand. You may leave the entire steak intact and slice after if you'd like. Mince your garlic and add it to a bowl with the beef, lime juice, olive oil, and cumin. Let marinate for approximately an hour.


Step 3: Cooking the vegetables
Slice up your vegetables. Put a little vegetable oil into a pan and sear the vegetables for about a minute before stirring every so often. You want to give them a bit of crisp along the edges. Add pepper to taste.

Step 4: Cooking the meat
Use a cast-iron pan/griddle for this one. My friend had bought me a fajita maker set for Christmas so I had a hefty fajita pan to cook my steak on. Let it heat up for a bit before adding some oil. Fry your beef on there to desired doneness. I personally like a bit of char on my steak fajitas so I let some sides get quite crisp. Be careful of the pan/griddle smoking up the place; turn on your overhead fan, open some windows, and reduce the heat if it does.


Step 5: Finishing
I added the steak to the vegetables afterward to make sure both were heated and the flavors mixed a little. You can serve this in warm flour tortillas with your choice of toppings. Eat up!