Steak FajitasNicole AshcroftSteak Fajitas Ingredients 10-14 Oz. Skirt Steak 1 Zucchini 1 Large White/ Yellow Onion (sliced) 1 Small 8 Oz. Package of Domestic Mushrooms (sliced) ½ Yellow Pepper (sliced) ½ Red Pepper (sliced) 1 Teaspoon of Chili Powder 1 Teaspoon of Onion Powder 1 Teaspoon of Garlic Powder 1 Teaspoon of Paprika 1 Tablespoon of Olive Oil Salt and Pepper to Taste Steak Marinade: ½ of a Lime (squeezed) ¼ Cup of Olive Oil 1 Teaspoon of Garlic (crushed) 1 Tablespoon of Apple Cider Vinegar 1 Teaspoon of Onion Powder 1 Teaspoon of Ground Pepper (Combine all ingredients together and allow to marinate for 2-4 hrs before cooking) Instructions Use a cast iron pan, heat on high, once it’s hot add the skirt steak, cooking for 4-5 minutes on each side. This will cook the meat at a medium temperature. Remove steak and allow to rest for 5 minutes before cutting into it. Put the cast iron pan back on high heat, add the olive oil and allow it to heat up. Add the onion and peppers to the pan and allow them to cook for 2 minutes, then add the remaining vegetables. Sprinkle the spices on the top and cook for another 3-4 minutes. Vegetables should be cooked, but al dente Serve with your favorite toppings; I used sour cream, fresh avocado slices, pickled onions, and shredded cheese.