Steak Fajitas

Start by marinading the meat. (Make sure to remove membrane and as much fat as possible.) Cut into 3 or 4 large pieces. In large bowl, combine olive oil, the fresh squeezed orange and lime juice, soy sauce, minced garlic, salt, pepper, chile powder, and cumin. 

Place pieces of meat in large ziplock bag along with sliced onion. Carefully, pour marinade into bag. Remove any air pockets before sealing. Then refrigerate and let marinate for 2-8 hours or overnight. 

When ready to cook, remove fajitas from bag, but reserve onion and marinade for later. These fajitas can be cooked on the grill (heated to 400º - 500º F) or on the stovetop on a skillet over medium high heat.  Flip over several times while cooking. Once internal temperature reaches 145º F, remove from grill or stove top and place on tray. Let meat rest covered at least 10 minutes. 

While meat is resting, heat a skillet with a little oil, and begin cooking bell pepper slices. Season with salt and pepper. Take onion that was left in the ziplock bag along with a little marinade and cook along with the bell peppers. 

Then take pieces of cooked fajita steak and cut in thin strips against the grain of the meat. Don't worry if meat is slightly under cooked because you will add it to skillet to cook a little longer with the bell peppers. Mix everything together and cook until bell peppers are tender and fajitas are at your desired level of doneness. 

Serve while hot on flour tortillas with guacamole, salsa, sour cream, and shredded cheese.  Enjoy!