Fajitas! I am a big fajita fan and making them yourself is way cheaper than stealing out to your local Chili’s and less likely to result in in gastro-turmoil. I like keeping all the accessories separate and allowing each user freedom of assembly. The veggies are just sauteed with a little lime juice and cumin for 5 minutes and topped with a bit of cilantro. The (cab or flank) steak is coated with a dry rub of salt, sugar, paprika and chipotle pepper and left overnight, then cooked in a grill pan until medium rare.
I like to serve these guys with a little red bean salad or corn salsa to give them just a bit of backing. Cheesy mushrooms, chicken or roast pork also play well with these veggies. Honestly, you could skip the meat all together if you wanted- the peppers and onions are great on their own. Enjoy!