Beef Fajitas

Yield: 4 servings

.5 lb flank steak (remove excess fat and silverskin from the beef; cut into
thin strips across the grain)
1-3 T oil
4 flour tortillas
1 small tomato, concasse
1/3 cup shredded cheddar cheese
1/4 cup sour cream
1/3 red onion, peeled and cut into thin strips
1 pepper, washed, seeded, and cut into strips
t ground cumin
1 t chili powder
Salt, to taste
2 tbsp chopped cilantro

Marinade:
Juice of 1 lime
t garlic powder
1/8 tsp ground black pepper
t Tabasco or other hot sauce OR 1/2 jalapeno pepper, seeded and minced
(can adjust to less of either if your group prefers less spicy)wear GLOVES
when handling jalapenos

1. Combine the marinade ingredients and beef in a bowl. Cover and set
aside for 20 minutes while you prep other ingredients.
2. In a hot saut pan, saut the meat in 1 tbsp oil, then add the red
onions and green peppers. Cook the beef to an internal temperature of
145 F for 15 seconds (or until cooked through). Use up to 2 additional
tablespoons of oil to saut in if necessary. Saute until the onions are
translucent; then add the ground cumin, chili powder, salt, and
cilantro. Adjust the seasonings as needed.
3. While meat mixture is cooking, warm the tortillas. Evenly divide the
meat mixture onto tortillas, then top with chopped tomato, cheese,
and sour cream.