Garlic and Lime Fajitas

*Place the flank steak in a shallow dish. Rub both sides with crushed garlic, cover, and place in the fridge for 3-4 hours.

1. After the meat has marinated, place it in the freezer for about 10 minutes to make it easier to slice.
2. Remove from freezer and slice thin, and against the grain (across the short side) of the meat. Toss with salt and pepper.
3. In batches, sear the meat on each side and place into a shallow dish. Do this until all of the meat is finished. Squeeze lime juice on the meat. Let sit while you do the next step.
4. Add the oil to the skillet and heat. Saute all the veggies in the same pan you cooked the meat in. Cook these until they’re done to your liking. I like them softer, but if you like them still a bit crunchy then cook for a shorter time.
5. Toss the veggies with the beef and serve.

If you’re a huge lime lover like me, zest one of the limes before juicing and mix into an 8 ounce tub of sour cream. Use that as one of your condiments for your fajita tacos.