Skillet Steak Fajitas

1 pound flank steak, trimmed

salt and pepper

2 Tbsp vegetable oil

1 Tbsp fresh lime juice

1 red bell pepper, stemmed, seeded and sliced thin

1/2 red onion, sliced thin

1 Tbsp water

1/2 tsp chili powder

1 tsp Tabasco

1/4 tsp cumin

small flour tortillas

Pat the steak dry with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium high heat until just smoking. Brown the steak on the first side, about 5 minutes. Flip the steak over and continue to cook to desired doneness, 3-6 minutes. Transfer to a large plate and drizzle with lime juice. Tent with foil and let rest for 10 minutes.

Add remaining 1 Tbsp oil to skillet and return to medium high heat. Add peppers, onion, water, chili powder, Tabasco, cumin, and 1/4 tsp salt. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes.

Slice the steak very thin across the grain. Serve with warmed tortillas and vegetables. We had ours with lettuce, jalapeños, salsa (for Michael, not me), lime juice, cheese, and avocados. Oh so good!