STEAK FAJITAS

This is probably the most simple fajita recipe you will find, but often simplicity is best when it comes to ingredient lists. Serve with sour cream and guacamole, if desired.

serves 6-8

1 flank steak (about 2 1/2 pounds)

Salt and pepper

1/4 cup juice from 3 or 4 limes

1 large red onion, halved and thinly sliced

2 large red or green (or 1 of both) bell peppers, thinly sliced

Corn or flour tortillas

Sprinkle the meat with the lime juice and season liberally with salt and pepper. Cook over high to medium-high heat until well-seared and dark brown on one side, about 5 to 7 minutes. Flip the steak and cook to just-under your desired doneness, about 5 minutes longer for medium-rare, 7 minutes for medium, 9 for well-done. Transfer the steak to a cutting board and tent loosely with foil; let rest for 5 minutes (meat will continue to cook through slightly as it rests).

In now-empty skillet throw in the onion and bell peppers and cook over high-heat to desired doneness. Season lightly with salt.

Slice steak thinly on the bias across the grain. Adjust the seasonings with additional salt and pepper if needed and serve immediately.