Beef Fajitas

Jeff and I really enjoyed this one! He said it was his favorite Mexican dish. Ever. And he
even said they were 'restaurant quality' fajitas. What a compliment haha. Maybe he was
just being nice to me though. Either way, these were super yummy. I got the steak on a
really good sale, but I'm pretty sure you could just as easily use two or three chicken
breasts as well. I also left out the red pepper flakes and let Jeff just put them on his
own (I can't handle anything even remotely spicy, and he usually can't get enough of
spicy haha). Anyway, these are definitely worth a try. YUM!

1 whole Beef Flank Steak (or a couple of chicken breasts)

 1/2 cup Olive Oil

 3 Tablespoons Worcestershire Sauce

1/3 cup Lime Juice, Fresh Squeezed

3 cloves Garlic, Minced

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1/2 teaspoon Red Pepper Flakes

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Tablespoon Sugar

2 whole Medium Onions, Halved And Sliced

1 whole Red Bell Pepper, Sliced

1 whole Orange Bell Pepper, Sliced

1 whole Green Bell Pepper, Sliced

1 whole Yellow Bell Pepper, Sliced

Oil, For Frying

Flour Tortillas, Warmed

Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)

Salsa

Sour Cream

Cilantro Leaves

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins. Delicious!

Recipe Credit: Pioneer Woman