Steak Fajitas

Summary

• Source: Paula Deen
• Genre: Mexican
• Prep Time: 1 hour, 20 minutes
• Cooking Time: 10 minutes
• Servings: 4

Ingredients

• 1/4 cup vegetable oil, divided
• 3 tbsp lemon or lime juice (cooks' preference)
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt to taste
• Freshly-ground black pepper to taste
• 2-2.5 pounds of skirt steak (may require a trip to the butcher to find)
• 1 medium white onion, cut into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 8 8-in flour tortillas
• Sour cream, for topping (optional)
• Salsa, for topping (optional)
• Guacamole, for topping (optional)
• Cheese, for topping (cook's preference on variety, though I've had good luck with both cheddar and Monterey Jack) (optional)

Directions:

1. Place meat into the freezer for 10-15 minutes. Remove and cut into thin strips.
2. In a heavy-duty resealable plastic bag, combine 2 tbsp vegetable oil, lemon/lime juice, garlic, cumin, garlic powder, onion powder, salt, pepper and steak. Seal and toss the bag to fully coat the meat. Marinate in the refrigerator for at least an hour (more is always better).
3. Preheat oven to 350 degrees when the meat has 10 minutes left to marinate. Wrap the tortillas in aluminum foil and place into the heating oven.
4. Place two large skillets on the stove. Heat one skillet to medium-high heat without any oil. Heat the second skillet to medium with remaining 2 tbsp of vegetable oil. When both skillets are heated, put steak into the skillet under medium-high heat (making sure to discard the marinade) and put vegetables into the skillet under medium heat along with salt and pepper. Stir both meat and vegetables frequently.
5. When meat is medium rare and vegetables are tender-crisp, lower heat to low under both skillets. Remove tortillas from the oven and start building your fajitas!