Steak Fajitas with Broadbent Cabernet

INGREDIENTS:

1 lb. flank steak/3 boneless skinless chicken breasts
1 onion
1 lime
3 bell peppers (used 1 red, yellow and orange)
3 tbsp olive oil divided
1 tbsp chili powder
1 tbsp minced garlic
1 tsp Lawry’s
½ tsp paprika
½ tsp onion powder
½ tsp black pepper
½ tsp cumin (optional)
Salt to taste

DIRECTIONS:
STEP 1: Cut onion into slivers & slice peppers
STEP 2: In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, Lawry's, paprika, onion powder, pepper, cumin and salt. Cut steak into strips and toss with the spice mixture.
STEP 3: Preheat 1 tablespoon olive oil over medium high. Add ½ of the steak and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining steak.
STEP 4: Set steak aside and add 1 tablespoon oil to the pan. Satee onions well (about 4 minutes.) Add in sliced peppers and cook an additional 4 minutes or until desired doneness. Add steak back to the pan and stir to combine.
STEP 5: Squeeze additional lime overtop and serve over tortillas. Add any additional condiments as desired.
(Picture includes a guacamole, black bean, tomato salsa, shredded cheese, shredded lettuce and sour cream.)

We made this recipe with chicken as well to pair with this month’s Sisters Chardonnay! YUM and ENJOY!!
Recipe adapted from Spend with Pennies and paired with January 2025 Broadbent Cabernet wine club

Steak Fajitas with Broadbent Cabernet

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