Steak Fajitas

This meal is always a hit with everyone.  I usually prep everything the day before (marinate the meat, make the dressing, and slice the veggies).  This makes things very simple,the night of the meal.  All I need to do is saute the veggies, while Donny grills the meat, and I'm done.

1 1/2 - 2 lb. thin steak (i.e. breakfast, Milanesa, etc.)

4 bell peppers (red, green, orange, yellow)

1 large onion

1 Tbl. taco seasoning

fajita marinade (below)

Lime Cilantro Dressing

warm flour Tortillas (fajita size)

Marinade:

2 tsp. chili powder
2 tsp. granulated garlic
1 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne pepper
1 1/2 tsp. salt
1/2 tsp. black pepper
2 lime (4 Tbl. lime juice)
2 Tbl. olive oil

Mix the ingredients for the marinade in a small bowl.  Clean the meat, and spread the marinade mixture on both sides of the meat slices.  Place in a container, and let sit in the fridge for at least 2 hours (over night is best).

Mix the ingredients for the dressing, and chill in the fridge for about 1 hour before use.

Prepare the grill, and heat to Low (about 300 F).

Slice the vegetables into thin strips.  With butter or oil, saute the vegetables in a  large frying pan, and add taco seasoning.  

While the vegetables are cooking, place the steak slices directly on the grill (don't rinse or anything - you want all that good flavor to stay on the steak).  Since they are so thin, it won't take long to cook - only about 5 - 10 min.  Once cooked, slice the steak into strips.

To serve, let everyone place the amount of steak and vegetables they want on a warm tortilla.  Top with dressing, roll up, and enjoy!  I usually serve this with re-fried beans and  chips.  Some of us like to add some of the beans into our fajitas.