Fajitas!

2 lbs flank, flat iron or skirt steak cut across the grain into bite size strips

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For the Marinade

2 cups beef broth

1 cup water

¼ cup olive oil

¼ cup minced cilantro

¼ cup lime juice

¼ cup orange juice

1 tbsp garlic powder

1 tbsp onion powder

2 tsp chili powder

1 tsp cumin

1 tsp paprika

½ tsp cayenne pepper

½ tsp salt

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For the Fajitas

2 tablespoons olive oil (or vegetable oil)

3 large bell peppers (red, orange, yellow, or green) (stemmed, seeded, and cut into strips)

1 large onion (peeled, halved, and thinly sliced)

Tortillas (warmed, for serving)

Chopped cilantro, onions (small dice), hot sauce and lime wedges, for serving. (Some sour cream is acceptable as a condiment as well)

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1. In a large bowl, whisk together all Marinade ingredients.

2. Add steak slices and make sure all are covered by marinade. Refrigerate at least 4 hours. Overnite is preferred.

3. On a large griddle over high heat, heat oil until shimmering. Add steak and cook, stirring constantly until pieces are evenly cooked and nearly done.

4. Move steak to one side of the griddle and lower heat. Add peppers and onions to the hot side and cook until just starting to soften. (You can use two skillets on separate burners on the stove if you don't have a duel heat source griddle)

5. Mix with steak on the cool side and give everything a good stirring.

6. Keep everything on the cool side of the griddle (Do NOT overcook the meat and veggies!) and heat (or cook) the tortillas on the hot side until ready for serving.

7. Now grab a tortilla or two and fill them with the fajita fixins, then add some chopped cilantro, diced onions, hot sauce (and maybe some sour cream if you really need to) and squeeze a lime wedge over it all.

8. ENJOY!