Red-Spice Steak Fajitas

This recipe is based of off the similarly titled Fajita recipe in Rachael Ray's March 2009 magazine, but I've made a ton of changes to the original, so I thought I'd document. Jim and I have always loved fajitas, it was the very first thing he cooked for me when we started dating, but this is a nice update to the grocery store packets. Jim and I love the fantastic colors and the incredibly fresh taste. We've already made this one twice in the last two weeks, and we see another repeat in the near future.

INGREDIENTS:

• 6 medium flour tortillas
• 2 1/2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoons cayenne pepper
• 1/2 teaspoons, each, salt and pepper
• 1 1/2 pounds skirt steak
• 2 tablespoons extra-virgin olive oil
• 2 bell peppers, cut into strips (we love the color a red and an orange pepper give).
• 1 onion, cut into strips (we usually use a sweet onion)
• 1 cup cilantro sprigs
• 1/2 cup chives, chopped

INSTRUCTIONS:

• Marinate the skirt steak at least an hour to tenderize. I don't tend to measure marinades, but I used apple cider vinegar, lemon juice, cumin, salt and pepper, garlic powder, and dehydrated onions.
  
• Wrap tortillas in foil; place in the oven and heat to 300 degrees.
• In a small bowl, stir together the chili powder, cayenne, cumin and salt and pepper. Reserve 1/2 teaspoon of the mixture and rub the remainder into the steak.
  
• Heat a skillet over medium heat with 1 tablespoon oil. Saute the onions and reserved spice mix until they begin to soften, add peppers.
• At the same time, heat a grill pan over medium-high heat with 1 tablespoon oil. Cook the steak, 3 minutes on each side for medium. Let rest for five minutes, then thinly slice against the grain.
• Add the steak and any juices, the cilantro, and chives to the onion pepper mixture and toss. Serve with the warmed tortillas.