Cilantro Lime Fajitas

My favorite fajita recipe. 💕 It is super simple to put together and soooo good!

 I threw this all on the Blackstone and cooked it all up in just minutes but you can also do this in a frying pan or cast-iron skillet on the stove top.   

Ingredients

• 2 pounds skirt, flank, or stir-fry steak sliced into 1/2 inch strips
• 1 red pepper deseeded and sliced into thin strips
• 1 green or yellow pepper deseeded and sliced into thin strips
• 1 medium onion peeled and sliced into thin strips (optional of course)
• 2 limes
• 1 bunch of Cilantro, slice off about 2 inches from top of bunch and finely chop. (You’ll need about a handful, maybe half a cup loosely placed in measuring cup if you’re unsure but you can just eyeball a handful, doesn’t need to be exact.)
• Fajita seasoning (I get mine from Hitchcock’s. It’s their brand of seasonings on a shaker but any fajitas seasoning packet or shaker will do)
• 2 cloves garlic minced or about 2 teaspoons minced garlic
• Flour tortillas wrapped in foil, about 4 per packet. (I use the small tortillas)
• One packet of Cilantro Lime Ready Rice (or whatever kind you prefer) 

Optional garnish:

• Sour cream
• Guacamole
• Salsa

Instructions

• 1. Slice the steak up into small strips. Place the steak into a sealable bag or container. Slice one lime and squeeze over steak, add cilantro and stir. Sprinkle on some fajita seasoning (about half the packet or several shakes to coat the meat mixture lightly) and mix well. Let it marinate for at least a half hour. (You can mix this up in the morning or even the day before and store in fridge. Just set it out and let it come to room temp before cooking.)
  
  
  2. Place the sliced peppers and onion into a separate bag or container. (You can do this in advance too)
  
  
  3. When ready to cook, heat up the Blackstone or skillet over medium-high heat. Throw down some oil, (about 2 or 3 tablespoons). 
  
  
  4. Toss the steak onto one side of the griddle and the veggies on the other. Sprinkle the rest of the fajita packet (or a few good shakes) over the meat and veggies. Toss, turn and spread out frequently until veggies are just becoming tender and meat is just cooked through. Combine meat and veggies and move to one side, turn burners to low. 
  
  
  5. Place wrapped tortillas somewhere onto griddle.
  
  
  6. Find a spot and throw down a few pats of butter, add rice and squeeze half the lime onto the rice. Turn frequently, cook about 5 mins on low. (don’t forget to toss your meat and veggie mixture and flip your tortillas occasionally.) 
  
  
  7. Plate it all up and serve hot.  
  
  
  (If you’re cooking this on the stove top, begin cooking your rice first then begin cooking the veggies up and set aside, finally, cook the meat up and combine together OR cook at the same time in several skillets and then combine.) Throw the wrapped tortillas into the oven at some point on about 300 until nice and hot. Maybe 5 to 7 minutes.)