Steak Fajitas

• 6 tbs olive oil
• 2 tbs lime juice
• 1 tsp chili powder
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 1/2 tsp Kosher salt
• 1 tsp ground black pepper
• 4 cloves garlic, minced

Steak, Vegetables, Tortillas:

• 1 pound wagyu beef sirloin, sliced into 1/2 inch strips
• 1 red pepper, deseeded and sliced into thin strips
• 1 bell pepper, deseeded and sliced into thin strips
• 1 small red onion, peeled and sliced into thin strips
• 8 oz portobello mushrooms, cut into 1 inch pieces
• 6-8 tortillas, warmed, or cauliflower rice

Toppings:

• Pico de Gallo
• Frank’s Hot Sauce
• Sour cream
• Guacamole
• Salsa

Directions:

1. Make the marinade by combining all ingredients in a jar (or salad dressing container). Shake until well combined.
2. Place the steak into a sealable bag.
3. Place the peppers, onion, and mushrooms into a separate sealable bag.
4. Pour 1/3 of the marinade over the steak, 1/3 of marinade over vegetables, and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
5. When ready to cook, heat two large skillets over medium-high heat.
6. Pour the vegetables into one skillet and cook until just tender crisp, about 5 minutes.
7. Add the steak strips to the second skillet and cook approximately 5 minutes (or until cooked throughout, but still a little pink)
8. Add the steak in with the vegetables along with the reserved marinade and stir.
9. Serve with warm tortillas, or over cauliflower rice, and desired toppings.