Steak Fajitas

Ingredients

• 1 lb of flank steak or skirt steak
• 1 large yellow onion, peeled and sliced into strips
• 2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
• Marinade:
• Juice of 1 lime
• 2 Tablespoons of olive oil
• 2 cloves garlic, peeled, minced
• 1/2 teaspoon ground cumin
• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 teaspoon Bold Chipotle NutraSalt

Directions

1. Mix all marinade ingredients. Add steak. Cover and refrigerate for 1 hour.
2. Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan.
3. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. Remove from pan and let sit for 5 minutes.
4. Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
5. Slice the meat against the grain into thin slices.
6. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.
7. Serves 4.