My best yet Dry Fajita Mix

Beef Fajitas...its whats for dinner!

Having been a waitress at Ruby Tuesdays in the 1990's, I swore off fajitas for years. Too many "Endless Fajita" specials for too many summers left my arms with little bitty scars from the popping tid-bits of morsels from that scalding hot cast iron skillet.  But as they say, time heals all wounds.  I've found that my taste for a good fajita has reappeared.  Problem is Northeast Ohio isn't known for its plethora of decent Mexican style restaurants.  So I set out to make my own dry rub.  Turns out that this recipe is really tasty.   

Dry Fajita Mix

1 teaspoon chili powder

1 teaspoon salt
1 teaspoon paprika
1 teaspoon brown sugar
1 teaspoon Knorr tomato bullion with chicken broth
1/2 teaspoon onion powder
1/2 teaspoon dried minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cayenne pepper

I used a 2  pound skirt steak, 1 yellow pepper, 1 orange pepper, and 1 yellow onion. I sliced the vegetables up and set aside.  I took another cutting board and thinly sliced the skirt steak, and set aside. Then I heated up a cast iron skillet, and added a few tablespoons of olive oil.   I sauteed the vegetables for a few minutes, stirring once or twice.  I then added the sliced skirt steak and sprinkled on my desired amount of mix.  I gave it a stir and then covered the pan.  I was careful not to let the vegetables cook too long or they will turn to mush.  I added no water, yet their will be juice from the lid being added to the cooking procedure.  I served them with rice, tortillas, and beans.

Enjoy