Steak Fajitas

• Freeze It:
• 1 pound flank steak, thinly sliced against the grain
• 1 onion, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 1 jalapeno, seeded (if desired) and thinly sliced
• 1 teaspoon chili powder
• 1 teaspoon hot sauce
• Kosher salt
• 4 1-quart resealable plastic freezer bags
• Cook It:
• 4 bags frozen fajita mixture
• 4 teaspoons olive oil
• 8 8-inch flour tortillas, warmed
• Store-bought refrigerated fresh salsa (optional)
• Sour cream (optional)

1. In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 3/4 teaspoon salt.
2. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
3. In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
4. Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.
5. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
6. Serve with the tortillas and the salsa and sour cream, if desired.

flank steak, onion, red bell peppers, chili powder, hot sauce, kosher salt, bags, olive oil, flour tortillas, salsa, sour cream

Taken from www.myrecipes.com/recipe/steak-fajitas (may not work)