Steak Fajitas!

Time for one of my favourite recipes, the Steak Fajita.

I always start with the marinade and let the steak soak it in throughout the day (or overnight if I really have my act together.

First, I take a half cup of orange juice (no pulp) and 1/3 cup lime juice. I usually just use bottled lime juice, but if you want you can squeeze some limes. You can also play up the quantity of juice and add some lemon or mango or other fruit juices.

Mix into the fruit juices some Worcestire sauce (2 tablespoons), and 2.5 tablespoons of olive oil.

Sprinkle in 3 teaspoons of cumin, 2 teaspoons of garlic powder, 2 teaspoons of chili powder, 1.5 teaspoons of paprika, 1.5 teaspoons of sea salt or table salt, and 1 teaspoon of black pepper, mixing all the ingredients well.

Cut up the Steak into small cubes, trimming the fat as much as you can, and mix into the marinade. Refrigerate for several hours.

Once you are ready to start cooking you are ready for the next step. Cut up into strips an onion and a green, orange and yellow bell pepper (1 each) making sure not to eliminate the seeds. Add a tablespoon or two of olive oil and mix together, cooking on medium heat in a nice cast iron skillet or pan for about 15 minutes.

Cooking the steak, set your pan to medium heat, and once it is warmed up pour the steak and marinade into your pan, mixing it around while cooking to prevent burning.

add your favourite toppings and serve on warm tortillas! You can also add guac, we recommend researching a recipe and making your own it is worth it and so much easier than you would expect!

Fajitas are a fairly expensive restaurant meal and this is a great way to enjoy them and save a little money as well. I used new york striploin but flank steak is also excellent.