Steak Fajitas

I found this recipe in Autumn Calabrese's cookbook Fixate. While I liked them there were things about her recipe that weren't my favorite, so I changed it up just a bit.

Steak Fajitas (4 servings)

• 1.5 tsp EVOO or coconut oil
• 2 medium red bell peppers (you could use other colors if you prefer), cut into strips
• 1 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 lb extra-lean beef sirloin, cut into strips
• 1 tsp. chili powder
• 1 tsp ground cumin
• 1 tsp crushed red pepper flakes
• 1/2 tsp Himalayan or sea salt
• 8 6-inch corn tortillas, warmed
• 4 Tbs plain Greek Yogurt (optional)
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges (optional)
• Fresh Salsa (optional - but definitely recommended!)
• 1 1/3 cup shredded cheese (optional)

Directions

1. Heat oil in large nonstick skillet over medium high heat.
2. Add bell pepper and onion, cook, stirring occasionally, for 5-6 minutes, or until onion is translucent and peppers are tender.
3. Remove vegetables from the pan and set aside.
4. Add garlic to the pan, cook, stirring frequently for 1 minute.
5. Add beef and seasonings; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer pink.
6. Evenly top each tortilla with beef mixture, vegetables, and whichever toppings you choose to use.

Container counts (assuming all toppings are included): green, yellow, red, blue, 1/2 tsp