The Perfect Fajitas
INGREDIENTS
1 Tbsp vegetable oil
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
Salt
STEAK FAJITA MARINADE:
Juice of 1 lime or 1/4 cup of lime juice
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 teaspoon of chili powder
1 teaspoon of light brown sugar
1/2 fresh Jalapeño pepper, seeded, ribs removed or 1/2 teaspoon of crused red pepper flakes.
1/4 cup chopped fresh cilantro, including stems
METHOD
Marinate the steak: Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.
Sear the fajita strips on both sides: Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the grass fed beef fajita strips and stir in the pan for approximately 2 minutes or to desired doneness. 2 minutes will yield approximately medium rare doneness on average. If overcooked this cut of meat strips will be tough and dry. Go for a medium rare doneness and allow to rest as below. (If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.
Remove from pan and let sit, tented with foil, for 5 minutes.
Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
Serve with shredded cheese, salsa, shredded lettuce, sour cream, guacamole and warm flour tortillas.