Lunch: Steak Fajita Skillet

Recipe by Joanna Saltz For those nights when you really want fajitas—but you REALLY don't want to make fajitas.

Ingredients

5 corn tortillas, sliced into strips
2 tbsp. olive oil
4 bell peppers, sliced
1 white onion, sliced
2 lb. skirt steak
1/2 tsp. red pepper flakes
1 tsp. cumin
1 tsp. chili powder
1 c. shredded Mexican blend cheese
Salt and pepper, to taste
Juice of one lime

Instructions

Preheat oven to 350 degrees F. Toss corn tortillas in a tablespoon of olive oil and salt, and bake for 10 minutes until crispy. Set aside.
In a medium skillet, heat the final tablespoon of olive oil. Sauté the peppers and onions until soft, about 5 minutes. Add in the skirt steak and sear on all sides. Season with salt and pepper.
Add the red pepper flakes, cumin, and chili powder. Cook until meat is cooked through. Toss in half of the crispy tortilla strips and all of the cheese, heating until cheese is just melted. Add in lime juice.
Serve immediately with the rest of the tortilla strips.

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