Fajitas - Fajita Strips or Flank Steak
2 lbs Pasture to Plate Co. Fajita Strips (2 packages)
2 tablespoon high-heat oil such as avacado oil
1 large red onion
1 each red, yellow & green pepper
Toppings - guacamole, sour cream, pico.....
For the Marinade
¼ cup lime juice, I prefer fresh squeezed
⅓ cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce, coconut aminos or liquid aminos
1 teaspoon salt
½ teaspoon liquid smoke flavoring
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
Place Pasture to Plate Co. fajita strips in the marinade covering well, and refrigerate at least 2 hours, or overnight. Drain steak discarding marinade. Bring the meat to room temperature.
Heat 1 tbsp oil in large skillet over high heat. Add onions; cook, stiring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown about 3 minutes more. Move vegetables to serving platter and cover with foil.
Heat remaining oil in skillet over high heat. Add beef brown on all sides about 8 minutes depending on desired doneness.
Add vegetable to pan with meat stir to combine.
Serve on warm tortilla with your favorite toppings.