My Recipe Box - Fajitas

This is a recipe I found at Cinnamon Spice and Everything Nice. I made it with chicken a few weeks ago and it was delicious so it is going into my recipe box as my go-to fajitas recipe.

Recipe courtesy of her site.

Ingredients 

MARINADE
1 pound steak (beef shoulder, flank or skirt) or chicken or fish
sea salt and fresh black pepper
1/2 cup fresh lime juice
1/3 cup olive oil
2 cloves garlic, minced 

1 small jalapeno pepper, diced, seeds removed (optional)
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano, crushed between fingertips 

1 green bell pepper, sliced in 1/3" wide strips
1 red bell pepper, sliced in 1/3" wide strips
1 yellow bell pepper, sliced in 1/3" wide strips
1 large yellow onion, thinly sliced
olive oil, for sauteing
warm flour tortillas
fresh cilantro leaves
lime wedges


For serving (your choice):
shredded cheddar cheese
sour cream
shredded iceberg lettuce
salsa/diced tomato
guacamole/avocado
UPDATE MAY 2016 - instead of lettuce use red cabbage and apples

Instructions
The night before or morning of pierce the steak an inch apart all over with a fork on both sides; season lightly with salt and pepper. I cut the steak into pieces before I marinade. It gets more seasoning.

 In a small bowl whisk lime, oil, garlic, jalapeno, chile powder, cumin and oregano together. Season lightly with salt and pepper. Pour over steak in a shallow dish or pan or put the steak in a large Ziploc bag and pour the marinade over. Marinate at least 6 hours or longer in refrigerator.
Heat 2-3 tablespoons oil in a large skillet and add peppers and onions, season lightly with salt and pepper and cook over medium-low heat until desired tenderness. Remove to a small platter or dish.
Remove the steak from the marinade, wipe off the garlic and pat dry. Heat the skillet over high heat and cook the steak 3-4 minutes on each side depending on how well done you prefer it. You can also grill it if you prefer. Remove to a cutting board and allow to sit for at least 5 (to 10) minutes. Slice into thin strips against the grain at an angle.
Serve immediately on warm tortillas with peppers, cilantro, lime and your choice of toppings.

SLOW COOKER UPDATE MAY 2021

Slice the meat against the grain. Set the slow cooker to browning, coat the meat with corn starch and the spices, garlic, salt and pepper. Brown. Add a little beef broth. Set up HIGH for 4 hours. After 3 hours add the sliced green peppers and onions.

SHEET PAN - OVEN JULY 2021

DIRECTIONS:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine spices.
Place meat, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
Place into oven and bake for 25 minutes, or until the meat is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
Serve immediately with tortillas.