Steak Fajitas

Switch it up with Pork, Chicken or even Fish. Of course the cook time will be longer for the Chicken and Pork..you will have to add them in first and cook longer before throwing in the veggies. With fish, cook the fish separately and toss in at the end.

1 lb Good steak. Fresh is best, but frozen and thawed will make some juice in the bottom of the pan. (You can thicken it or easily mix it with some of the refried beans)

2 Aneheim Peppers cut in half and then Sliced Lengthwise into 1/4”strips.

1/2 Seranno Pepper for heat and flavor deseeded and minced. ( use 1 unseeded, sliced up for more heat)

4 mini Sweet Peppers Sliced the same as above.

1 c Onion Sliced

1 Scallion sliced up

1 Roma Tomato Sliced

4 cloves Garlic minced

Mushrooms if desired (2-4 oz sliced Crimini)

1/2- 3/4 tsp Cumin

1/2-3/4 tsp Chili Powder

1/2- 3/4 tsp Oregano

s n p

1 Limes… juice only about 2 Tbsp

2 Tbsp Evoo Plus more for Sautéing

Cilantro For Garnish

Tortillas

• Condiments can be your choice of Sour Cream, Guacamole, Salsa, etc.

Slice the Steak nice and thin, add the spices, Lime Juice and Evoo, mix and set aside to marinate.

Slice up the Vegetables.

Cook this like you would stir fry except your going to only cook the meat for a few seconds before adding the veggies.

Using a Medium sized Frying Pan, set to medium high heat, heat up the pan until hot, and add a couple of Tbsp Evoo, then quickly throw in all the steak at one time, stir quickly for about 30 seconds, and add onions first and then all veggies on top. Using a pair of tongs, Immediately start turning the veggies under and meat on top. Do this only until the meat is not pink, it’s ok to leave some a little pink. Pull from heat when veggies are heated through. They should be crisp because they will continue to cook.

Serve with Warmed tortillas or even lightly fried tortillas, Dirty Rice and Refried Beans.