Steak Fajitas

This is a very satisfying meal. Trust me, you will be stuffed afterward. It's great for leftovers too so maybe cook it the night before a very busy day.

Since we had all the right food, Dan and I had this twice this week (trying to be wise with our "food dollar"). The first time we just did the steak, veggies and cheese but later we also added rice and beans. Either one is great although the latter, quite obviously, is even more filling.

Ingredients:
-Steak - I ate this with strips of Pepper Steak and two nights later another steak in my supermarket called Steak for Braciole. Both were very good. You could use flank or skirt steak as well.
-fresh peppers - I like green and yellow (I couldn't believe how much more expensive yellow and orange pepper were to green and red, how odd! Must be more exotic? I'm surprised it took me this long to notice).
-onion
-jalapenos (unless you can't take the heat...then get out of the kitchen!)
-fresh grated cheddar cheese
-some salsa



I also added white rice and black beans the second time we cooked this. Some freshly squeezed lime is also quite good.

If you are cooking the rice, you will need to start this first, based on the timing instructions. In a frying pan, simmer the peppers, onion and any other vegetables in some olive oil (can add beans too if you are using them). In another pan, you will want to sear the steak. It is so thin that it will honestly cook in about a minute so you should do this all just before you eat.



Dan and I are always trying to wash fewer dishes so we actually cooked all the veggies first, put them on a plate, and reused the pan for the steak. Then we just nuked the vegetables really quickly before dishing them.

Heat up the tortillas in the microwave (about a minute long) and put everything together as quickly as possible! mmm. The fresher the food, the more like a restaurant!