Steak Fajitas

• 1 tbsp Oil
• 1 lb flank steak, skirt steak, or carne asada
• 1 onion, peeled and sliced with the grain
• 2-3 bell peppers or poblanos sliced into strips
• salt and pepper to taste
• Marinade:
• Juice of 1 lime
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 jalapeno, finely chopped
• 1/2 C. fresh cilantro, chopped

1. 1. Mix marinade ingredients. Coat the steak and let sit at room temperature for an hour, or longer in the fridge. Before cooking, wipe off excess marinade and sprinkle with salt.
2. 2. Set a large cast iron pan or griddle over high heat for 1-2 minutes. Add oil and heat for 1 minute. Add steak, cooking on each side for about 3 minutes or to desired doneness (3 minutes per side yields medium rare flank steak). If pan starts to smoke, reduce heat. Remove steak from pan after cooking.
3. 3. If necessary, add more oil to pan, then add onions and peppers. let sear for 1 minute before stirring. Stir once every 90 seconds and cook for 5-6 minutes total.
4. 4. Thinly slice meat against the grain.
5. 5. Serve immediately with shredded cheese, lettuce, salsa, sour cream, guacamole, and flour tortillas.

oil, flank steak, onion, bell peppers, salt, marinade, lime, olive oil, garlic, ground cumin, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/steak-fajitas-52214021 (may not work)