The Runner's Kitchen: Sizzle off the Snow-- FAJITAS

There's nothing like spicy hot fajita's to warm you up in this cold weather! And after a ten mile run and a long day of sledding with friends, nothing could taste better! Plus, it gives me a chance to test out my new fajita skillet, an early Christmas present from Steve's mom!

Marinading the steak:

2 limes, juiced (2 tablespoons lime juice works too)
5 tablespoons olive oil
2 garlic cloves, roughly chopped
3 tablespoon chile powder
3 tablespoon fresh cilantro leaves, roughly chopped
1 teaspoon ground cumin
1 teaspoon salt
Whisk all ingredients together in a medium size bowl then sumerge steak strips in marinade.
1 pounds flank steak, trimmed of fat and cut into 4 inch strips.

(***Flank steak is meat from the abdomen of a cow and is a relatively long and flat cut of meat- this makes it perfect for fajitas!***)

Let the meat sit in the marinade while you slice up the vegetables.

Veggies:
1/2 red bell pepper, sliced into think strips
1/2 yellow bell pepper, sliced into strips
1/2 orange bell pepper, sliced into strips
(you can use what ever color of pepper appeals to you- I couldn't find any green ones at the store!)
1 large onion, sliced into rings

Lightly sauté the vegetables in:
Lime juice + olive oil
On low-medium heat until soft and juice with a little brown on the edges.
Once the veggies are on lay out the strips of steak onto the skillet. I get to use my new fancy fajita skillet! Pour a little marinate into the pan to cook the meat it. Medium heat will do.

To heat up the tortillas I lay them directly over the steaming vegetable for about 20 seconds each. The microwave also works just as well- put a stack of tortillas in the microwave and nuck 'em for about 30 seconds or until warm and steaming.