Cinco de Mayo - steak fajitas

Written by Nancy Johnson | 17 August 2010

steak fajitas
Serves 6
I love the busy work of building my own special fajita, lovingly folding the tortilla into a fat little envelope, and tucking into it with zeal. Fajitas are like snowflakes — no one fajita is quite like the other. Be creative and add olives, corn, hot peppers, rice, marinated mushrooms, black beans, refried beans, lettuce, cheeses and more. The bigger and overstuffed it is, the better it tastes.

2 strip steaks, thinly sliced
1 tbsp ancho or regular chili powder
1 tbsp fresh lime juice
1 tbsp Worcestershire sauce
1 tsp green Tabasco sauce
3 tbsp olive oil, divided
1 red onion, sliced
1 green pepper, sliced
1 sweet red pepper, sliced
2 cloves garlic, pressed
2 tbsp cilantro

Tortillas, sour cream, lettuce, shredded Cheddar cheese, salsa, guacamole and more!
In a medium bowl, mix chili powder, lime juice, Worcestershire sauce, Tabasco sauce and 1 tbsp olive oil. Toss with steak slices.
Heat 1 tbsp olive oil in skillet. Sauté steaks over medium high heat until cooked to desired doneness.
Meanwhile, in a separate skillet, heat remaining tablespoon olive oil. Sauté onion and peppers over medium high heat until softened. Add garlic, salt and pepper. Sauté until onions and peppers are soft. Garnish with cilantro.
Serve steak and peppers with warmed tortillas, sour cream, shredded Cheddar cheese, salsa, guacamole and anything else you can think of.
Set big pitchers of Sangria garnished with oranges, lemons and blueberries on the table.