Steak Fajita Bowl

1 ½ - 2 lb. Flank Steak (or other meat)

Marinade:

¼ cup Lime Juice
1/3 cup Water
2 tbsp. Olive Oil
4 Cloves Garlic, crushed
2 tsp. Soy Sauce
1 tsp. Salt
½ tsp. Liquid Smoke
½ tsp. Cayenne Pepper
½ tsp. Black Pepper

Mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place steak in marinade in a large bowl or plastic ziplock baggie.

Place desired meat in the marinade and refrigerate at least 2 hours or overnight.

Heat cast iron skillet on medium for 1-2 minutes. Add 1 tbsp. oil and let heat for another minute. Add steak and sear on each side for at least 3 minutes (medium rare), or to desired doneness. Remove from pan and let sit, tented with foil for 5 minutes.

Slice the meat against the grain into thin slices. If sliced at an angle, you will be able to get the slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices really help make it easier to eat.

Serve immediately with desired toppings: sauteed vegetables, salsa, pico de gallo, shredded cheese, sour cream, guacamole. Can be served in a bowl or wrapped in tortillas.