Steak Fajitas

This recipe was adapted from Well Plated! This was a quick meal that was GOOD. I was shocked at how good it was. I think that means I’m getting better at coooking!

Ingredients:

-4 tablespoons of Worcestershire sauce

-4 tablespoons of olive oil

-1-2 teaspoons of cumin

-1 teaspoon of garlic powder

-1 teaspoon of steak seasoning

-salt and pepper to taste

-2 red bell peppers, sliced

-1 green bell pepper, sliced

-1 white onion, long slices (or how you would want it on your fajita)

-Steak of choice. Most recipes call for flank steak, but I could only find New York strip when I went to the store. You want the meat to be about 1/2 inch thick. That is why we used a ziplock bag and flattened the steak with a tenderizer.

-1 ziplock bag

-Tortillas of choice

Directions:

• Preheat oven to broil on high with a sheet pan inside on the top rack (you want the sheet pan hot when the food goes on)

• In a measuring glass or glass bowl, put 4 tablespoons of Worcestershire sauce, 4 tablespoons of olive oil, 1-2 teaspoons of cumin, 1 teaspoon of garlic powder, 1 teaspoon of steak seasoning, salt and pepper to taste (and any other seasoning you want like chili powder). Whisk together.

• Place chopped veggies in a bowl and toss with mixture you just made. Set aside.

• Next, place the meat inside the ziplock bag and use a tenderizer to flatten steak to about 1/2 inch (Honest story: we couldn’t find out tenderizer so we just used a hammer LOL). Then rub steak with steak seasoning. You could also make more of the mixture and dip the steak in that as well.

• Once the oven is preheated, get the pan out and place the veggies on one side of the pan. Place in oven for about 5 minutes (keep an eye on it so it doesn’t burn)

• Take the pan out and quickly place the prepared steak on the pan. Continue to cook in the oven for 3-4 minutes. No need to flip. If you want your meat more well done, keep it in longer.

• Once cooked to your preferences, use warm tortillas and shredded cheese to create your fajita. I used Sieta tortillas and no cheese because I didn’t feel like shredding it (why… I’m not sure because shredding cheese for a meal is always worth it)