Do you like your fajitas spicy or mild?? Personally I like them mild. But a few of my men like them spicy! I have discovered a way to add a different range of spicy. I just depends on the spicy pepper you decided to add to this recipe. You can add poblano for a little kick, a Jalapeno for good kick, or a few sarrano peppers for a medium kick.

Beef Fajitas

Steak Marinade:

⅓ cup lime juice

¼ cup orange juice (no sugar added)

2 tablespoons Worcestershire sauce

3 tablespoons olive oil

1 tablespoon minced garlic

2 teaspoon ground cumin

2 teaspoon chili powder

1 teaspoon salt

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon red pepper flakes (or more to taste)

¼ cup chopped cilantro

Fajitas:

1 ½ - 2 pounds skirt or flank steak

1 tablespoon oil (high heat)

2 medium white onions, sliced

1 large hot pepper, to your heat taste, like poblano, Jalapeno, or a few sorreno- ribs and seeds removed then sliced

2-3 bell peppers, thinly sliced (any color you please!)

STEAK MARINADE: Combine the ingredients for the marinade in a medium bowl. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.

Set a large cast iron skillet over medium heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices.

FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, spicy pepper, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes, season with a pinch of salt and pepper.

ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings! Ours are sour cream, guacamole, or a little fresh greens!