Double-Seasoned Steak Fajitas

Ingredients

• 1½ lb flank or skirt steak
• 2 teaspoons Minnezona House Seasoning
• 1 tablespoon neutral oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning
• 1 lime
• 12 small flour tortillas
• ½ cup sour cream
• ½ cup salsa

Directions

1. Pat steak dry and season both sides with House Seasoning. Let stand 15 minutes while preparing vegetables.
2. Heat a large cast-iron skillet over high heat. Add half the oil and sear steak 3–5 minutes per side, depending on thickness and desired doneness. Rest 10 minutes.
3. Add remaining oil, peppers and onion to the hot skillet. Season with Jalapeño Garlic and cook 5–7 minutes until browned but still slightly crisp.
4. Slice steak thinly across the grain and squeeze half the lime over it.
5. Return steak to the skillet briefly with vegetables. Serve with warm tortillas, sour cream, salsa and remaining lime.

Recipe Notes

• Cut steak across the grain for tenderness.
• For medium-rare, remove steak around 130–135°F before resting.
• Keep the pan hot so vegetables sear instead of steaming.