Steak Fajitas

2 lbs. flank, sirloin, skirt, or hanger steak, sliced into 1/2" strips (I used fajita strips already sliced)

1 red pepper, sliced into thin strips

1 green or yellow pepper, sliced into thin strips

1 medium onion, sliced into medium strips

3 T. oil

1 T. lime juice

1/2 t. chili powder

1 t. ground cumin

pinch cayenne pepper

1/2 t. Kosher salt

1/2 t. black pepper

2 cloves garlic, minced

6-8 tortillas, warmed

sour cream, as garnish

guacamole, as garnish

salsa, as garnish

chips

Place steak in sealable bag. Place peppers and onion strips in a separate bag. Add oil, juice, chili powder, cumin, cayenne pepper, garlic, salt and pepper in a jar with a tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over the steak strips, 1/3 over the vegetables, and reserve the remaining marinade in the jar. Seal the bags tightly and refrigerate at least one hour to overnight. When ready to cook, heat a large skillet over medium high heat. Pour vegetables into skillet. Cook until tender crisp, about 5 minutes. Remove the vegetables to a plate. Add steak strips to the skillet. Cook throughout about 7-10 minutes, add vegetables back along with reserved marinade. Serve with warm tortillas and desired garnishes. I served with Mexican rice and chips.