Steak Fajitas

Directions

1. Finely chop 2 tablespoons of the chile peppers and place in a large zip top bag. Add in 1 tablespoon of the adobo sauce (freeze the rest of the can in its own freezer bag for later use). Add the lime juice, garlic, oregano and cumin to the bag.
2. Puncture the meat with a sharp knife several times. Sprinkle with salt and pepper. Place meat into the zip top bag and coat the meat with the marinade. Cover and refriderate for 1 to 2 hours.
3. Preheat an outdoor grill for high heat and lightly oil the grate. Grill steak until internal temperature reachs at least 145 degrees. Slice the meat into thin strips
4. In the meantime, add the oil to a large skillet and saute the peppers and the onion until tender, about 10 minutes.
5. To serve, on a tortilla place some of the vegetables and meat and top with cheese, salsa, sour cream or guacamole.

photo by Another Pint Please