Chili Lime Steak Fajitas 

Marinade:

Ingredients: 

• 2 tablespoons olive oil
• ⅓ cup freshly squeezed lime juice 
• 2 tablespoons fresh chopped cilantro 
• 2 cloves garlic, minced 
• 1 teaspoon honey 
• ¾ teaspoon red chili flakes (adjust to your preference of spice) 
• 1 Tbsp chili powder 
• ½ teaspoon ground Cumin 
• 1 teaspoon salt 
• 1 lb. sliced strip steak  

Instructions: 

 Whisk all marinade ingredients together in a large bowl. Add the steak and and marinate covered in the fridge overnight (or for at least 20 min). 

Fajitas

Ingredients: 

• 2 Tbsp olive oil, divided 
• 1 white onion, sliced 
• 1 red bell pepper, sliced 
• 1 green bell pepper, sliced 
• 1 yellow bell pepper, sliced 
• 1 tsp salt ½ tsp pepper 
• 1 lb. marinated strip steak

Instructions: 

• Heat 1 Tbsp olive oil in a large skillet.
• Add the veggies, top with salt and pepper, and cook, stirring occasionally for 8-10 minutes until soft and nearly translucent. Remove from pan.
• Add 1 Tbsp olive oil to the pan. Add the steak and cook 3-5 minutes per side, or until cooked to your desired doneness (I prefer medium-medium well for fajitas).  
• Turn off the heat, add veggies back into the pan, and stir together.  
• Alternatively, you can cook everything on the grill. 
• Serve with homemade tortillas, chips,  salsa, guacamole, lettuce, cheese, and toppings of your choice. 

Homemade Tortillas

Ingredients: 

• 3 cups all-purpose flour 
• 1 teaspoon salt 
• 1 teaspoon baking powder .
• ⅓ cup extra virgin olive oil .
• 1 cup warm water

Instructions: 

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined. 
2. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. 
3. Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchment paper.) 
5. When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 
6. Remove from pan and stack in a covered container  to keep the tortillas soft. 
7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving. 
8. Store in an airtight container at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer

Garden Fresh Salsa 

Ingredients: 

• 4-5 whole tomatoes (or 2 8oz cans whole plum tomatoes including juice) 
• 1 small onion
• 3 cloves garlic 
• 1 teaspoon ground cumin 
• ½ teaspoon ground coriander 
• 1 ½ teaspoon salt 
• 2 teaspoon coconut sugar 
• 3 tablespoon lime juice 
• 1 cup cilantro tightly packed

Instructions: 

1. Pour the tomatoes and their juice into a food processor (or blender). 
2. Peel and roughly chop the onion then add it to the tomatoes. 
3. Peel the garlic and add them to the processor. 
4. Add the spices, salt, sugar and lime juice. Then add the cilantro to the top. 
5. Pulse chop your salsa until you have the desired consistency. 
6. Transfer the salsa to an airtight container and refrigerate for at least 3 hours and up to 4 days.