Cookin’ With Nino: ‘Fat’ Tuesday’s Fajitas
FAT TUESDAY’S FAJITAS
1 1b. Rib eye steak cut to ¼ inch strips
½ red onion sliced paper thin
1 red bell pepper cut to ¼ inch strips
1 green bell pepper cut to ¼ inch strips
1 yellow bell pepper cut to ¼ inch strips
1 tablespoon ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon granulated garlic
2 tablespoons butter
In a mixing bowl combine dry seasonings and salt. Add cut meat and stirr until all sides are completely covered.
In a black iorn skillet melt butter and add all cut vegetables. Cook on high, searing and stirring constantly until desired tenderness, about 5 minutes. Remove vegetables and add seasoned steak strips and cook for another 5 minutes until steak has reached desired doneness. Return vegetables to skillet with steak and cook for another 5 minutes stirring constantly. Serve in tortillas.