skirt, hand, sirloin, or hanger steak sliced into
2 pounds skirt, hand, sirloin, or hanger steak sliced into ½ inch strips
1 red pepper deseeded and sliced into thin strips
1 green or unheroic pepper deseeded and sliced into thin strips
1 medium onion hulled and sliced into thin strips
3 soupspoons olive canvas
1 teaspoon lime juice
tablespoon chili greasepaint
1 tablespoon ground cumin
pinch cayenne pepper
1/2 tablespoon Kosher swab
tablespoon fresh ground black pepper
2 cloves garlic diced
6-8 tortillas warmed
Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive canvas, lime juice, chili greasepaint, ground cumin, cayenne pepper, swab, black pepper, and garlic to a jar with a screw top or tight befitting lid. Shake until well combined. Pour ⅓ of the condiment over steak, ⅓ of condiment over vegetables and reserve the remaining condiment in the jar for using when cooking the steak fajitas. Seal the bags tightly and chill for one hour to overnight.
When ready to cook, toast a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 twinkles. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout ( about 7-10 twinkles), add vegetables back to the skillet along with the reserved condiment.
Serve with warm tortillas and asked voluntary setoffs.