Steak Fajitas

1. For the marinade: In a bowl, combine all ingredients for the marinade. Set aside 1/4 cup (per 4 servings) of the marinade.

2. Cut steaks in half to fit pan, if needed. Place steaks in a resealable plastic bag and pour remaining marinade over.

3. Shake to make sure steaks are coated. Place in fridge and let steaks marinate for 2 hours or up to overnight.

4. When it’s time to cook the fajitas, take steaks out and allow them to come to room temperature.

5. For the fajitas: Deseed and slice bell peppers into strips. Peel and thinly slice onion. Finely chop cilantro.

6. Place a pan (preferably cast iron) over high heat and let it get hot. Once it is hot, brush oil into pan and add steaks.

7. Cook for 3-4 minutes and flip. Cook second side for 3-4 minutes.

8. You may need to do this in batches if your steaks won’t fit into the pan all at once.

9. Remove steaks to a plate, cover with foil, and allow to rest for 10 minutes.

10. Turn heat down to medium and add onions, peppers, and reserved marinade. Scrape bottom of pan, as you stir, to pick up all that flavor.

11. Cook for 5 minutes or until veggies are tender and have some color.

12. While onions and peppers are cooking, thinly slice steak against the grain.

13. Place steak and all the accumulated juices back in the pan with veggies.

14. Toss to warm through.

15. You can wrap tortillas in a damp paper towel and microwave for 45 seconds to 1 minute to warm, if desired.

16. Divide fajitas between tortillas, sprinkle with cilantro, and serve with your favorite fajita toppings.