Steak Fajitas

Just thinking of Mexican food gets my stomach rumbling and it has been the one type of restaurant that all through my growing up years my family attended with frequency.  Probably for two reasons: we all seem to love any and all Mexican food and also my dad is endearingly frugal and as we know Mexican restaurants luckily usually don't break the bank.  Even my brother for his wedding rehearsal dinner planned a Mexican Fiesta, so the love runs deep. 

Since my husband and I have been married, we also enjoy attending the same Mexican hangout, over and over and over again.  We are happy going at least 2 times a month, and the sad thing is that normally we order the same thing, over and over and over again.  Steak Fajitas.  Not only is this a pretty healthy option compared to many items on the menu, but also we can order one order and split it and still be bursting full at the end. Ahh love, you can share so many things with it, including gluteny.  (j/k)

So in the tradition of our favorite dish, I had the desire to try to make, or recreate the savory taste of steak fajitas.  Overall I think they were good and we ate it all, but I know making them won't stop me from wanting to go some time soon to our Mexican restaurant. 

Shopping List:
1) Skirt Steak (1/2lb to 1lb)

2) Fajita Seasoning

3) Lemon Juice

4) Peppers (I used a Green and Yellow)

5) Yellow Onion

6) Beefeater Tomato

7) Favorite Cheese (I used Monterray Jack)

8) Salsa

9) Lettuce

10) Sour Cream

Optional:  You can make it like a real restaurant experience and get rice and refried beans as well

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To Begin:
The night before this meal rub the skirt steak very well with the fajita seasoning and sprinkle with lemon juice.  You can even add some dashes of paprika or worcestershire sauce if you desire.  Cover and leave in fridge.

The next day:
Start by letting you steak sit out for at least 15 minutes before cutting it, letting it get to room temperture helps it to be more tender and moist.

While this is happening clean and slice your peppers and onions.  Dice the tomato.

In a hot skillet add a little bit of olive oil and begin cooking the onions.  Let begin to caramelize.  Sprinkle in about 1 tablespoon fajita seasoning and a spoonful of minced garlic.

Slice steak with a sharp knife into strips, cutting from top to bottom (pieces should just be a few inches long).
Throw into skillet with onions.  Cook until almost no pink is left.

Then throw in the peppers, let cook for 3-4 minutes then add tomatoes for the last 2-3 minutes.  Add seasoning to taste if needed.

Warm tortillas in the microwave (about 5-10 seconds each).

Shred cheese and lettuce.  Make your fajita and enjoy!