skirt, hand, sirloin, or hanger steak sliced into

Constituents

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
Instructions

step 1
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.

step 2
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.

step 3
Serve with warm tortillas and asked voluntary setoffs.