steak fajitas

Ingredients

• 1.5 lbs Flank Steak or Skirt Steak, thinly sliced against the grain
• 1 tbsp Olive Oil
• 1 large Onion, thinly sliced
• 1 Red Bell Pepper, thinly sliced
• 1 Yellow Bell Pepper, thinly sliced
• 2 cloves Garlic, minced
• 1 packet Fajita Seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp cayenne pepper)
• 1/2 cup Chicken Broth
• 1/4 cup Lime Juice
• 1 tbsp Olive Oil (for serving)
• Tortillas
• Toppings: Salsa, Sour Cream, Guacamole, Shredded Cheese

Instructions

1. Cut the steak into strips about 1/2 inch thick.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add the steak and cook for 3-5 minutes, or until browned and cooked to your desired doneness.
4. Remove the steak from the skillet and set aside.
5. Add the onion and bell peppers to the skillet and cook for 5-7 minutes, or until softened.
6. Add the minced garlic and cook for 1 minute more.
7. Return the steak to the skillet.
8. Sprinkle with fajita seasoning (or your spice blend).
9. Pour in the chicken broth and lime juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
10. Cook for another 2-3 minutes, or until the sauce has slightly thickened.
11. Warm tortillas according to package directions.
12. Serve the steak and vegetables in warm tortillas with your favorite toppings.

Notes

• For best results, slice the steak thinly against the grain.
• Don't overcrowd the skillet when cooking the steak to ensure even browning.
• If you prefer a spicier fajita, add a pinch of cayenne pepper or a chopped jalapeño to the mixture.
• Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days.
• To reheat, wrap the steak and vegetables in foil and heat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.