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1
Start by preparing the marinade.
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2
Toast the hot pepper and the cumin seeds in a toaster oven for just a few minutes.
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3
Remove them as soon as they become fragrant.
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4
Crush them using a mortar and pestle.
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5
If you dont have a mortar and pestle (or a toaster oven), you can always use powdered herbs instead.
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6
In a small mixing bowl, combine the lime juice, vinegar, olive oil, sugar and maple syrup(or honey).
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7
Whisk them together, then add the spices and minced cilantro.
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8
Dredge the thinly sliced steak in the marinade, then lay it flat in a casserole dish.
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9
Cover the steak with the remaining marinade.
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10
Allow the steak to marinate for 1 4 hours.
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11
Meanwhile, prep the veggies by cutting the onions into paper thin slices, and the red and green peppers into thin strips.
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12
The steak will cook very quickly, so when the steak is almost ready, begin to cook the veggies.
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13
Before you get started, prep your toppings and warm the tortillas.
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14
Caramelize the onions first, and when they are ready, toss in the pepper strips.
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15
You wont have to cook them for long.
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16
Just heat them up a bit.
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17
Set the veggies aside, and cook up your steak.
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18
It can either be grilled, broiled, or sauteed in a pan, but either way, make sure not to overcook it.
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19
Sear it quickly on both sides; the exact timing will depend on how you like your steak, and how thick youve got it sliced.
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20
If you pan fry your steaks, make sure to drop the sliced jalapenos into the pan.
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21
Theyll be a delicious addition to the fajitas.
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22
Serve it up nice and hot, with the flour tortillas.
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23
Smother your fajitas with whatever toppings you like.
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24
My favorites include: cheddar or Monterey Jack cheese, sour cream, guacamole, and fresh salsa.
