Fajita Spice Mix
1 Teaspoon Chili powder
1 Teaspoon Cumin
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Morton’s Lite Salt
1/2 Teaspoon Pepper
Cayenne or chipotle pepper Seasoning
(optional- use to taste)
To prep the flank steak, put in the freezer for 20 minutes before cutting.
Remove from freezer and cut into 1-2 inch pieces ACROSS the grain. Try to cut as thinly as possible.
Put in a bowl with half of the seasoning and let it sit in the fridge while you prep the veggies.
Slice onions and pepper into 1/4 inch by 2 inch slices and add remaining seasoning to a bowl.
Add 4 teaspoons of olive oil to the veggies only and stir.
Heat up large skill over medium high and add 4 teaspoons of olive oil.
When hot, add all of the seasoned steak and cover the bottom of the skillet. Let cook for two or three minutes before stirring.
After stirring, cook until steak is cooked through, then add 1/2 cup of water and lime juice and scrape bottom of the pan. Steak is done when water is evaporated.
The best pan for this is a large cast iron pan. A large. heavy skillet will also work.
Heat pan over high heat until it is very hot.
Add all of the veggies into the pan and give a quick stir. Allow the outside of the veggies to slightly char. NOT BURN!
Stir every minute or two until they get some color. Add 1/2 cup of water and cook until the water evaporates.
Heat up tortillas in microwave oven for 20 seconds.
Divide this recipe into 4 equal servings.
Serves 4
Count Meal as: 1 protein- 2 veggies- 1 starch - 1 fat
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