chili powder, garlic powder, onion powder, salt + pepper to taste
Assembly + Garnish:
4burrito size tortillas
8ozpepper jack cheese
sour cream
fresh cilantro
Instructions
Steak:
In a large bowl, whisk together the marinade ingredients until smooth. Add the steak tips into the marinade and toss to coat. Cover and refrigerate for at least 30 minutes. While that's happening make the rest....
Vinaigrette:
In a blender or food processor, add in all the vinaigrette ingredients (EXCEPT THE OLIVE OIL). Blend those first for 5 seconds. Then stream in the olive oil to emulsify. Taste and adjust anything to your palate (if needed). You can use this on its own as a dip or combine some with your sour cream for second dip.
Fajita Part:
In a large skillet, heat 1 tbs olive oil. Once hot add in the peppers and onions and season with the chili powder, onion powder, garlic powder, salt and pepper to taste. Should take 3-4 minutes. Remove those from the pan and set aside. Wipe your pan clean and then add in the steak tips. Cook them on medium high to get a crust on each side. They should cook in about 3-4 minutes.
Assembly:
In the same wiped down pan, drizzle some olive oil and heat your tortilla. Add in some cheese on half the tortilla, top with the pepper and onions and then the steak. Add another small sprinkle of cheese and fold over the empty side of the tortilla. Press down. Heat and then flip over after a few minutes. Slice and serve.