Steak Fajitas

My students are in a testing environment, which means I do not teach for the majority of the day. Ok, let's be honest. I don't teach at all. Instead, I monitor the bathrooms and sharpen pencils. It's a tough job, but someone has to do it. I do get bored easily, so that sucks. I can only refresh my email so many times before it becomes obsessive. I think my mom and I need to have a serious talk about my childhood. I have a strange feeling I should have been (or was) diagnosed with ADD. James and I are going to have a handful with our future children. Sorry little ones, our bad.

James has a huge passion for steak fajitas, so I attempted to make them at home. Of course they aren't as sinfully delicious as the ones at a local Tex Mex establishment, but they are paleo. Perhaps they would be better if we had a grill. Scratch that, I know they would be better if we had a grill. Everything tastes better with some charcoal.

Fajita Ingredients
2 pounds of thin cut steak
1 Green bell pepper
1 Red bell pepper
1 Onion
1/4ish Cup of cilantro
2 Limes
Chili powder
Onion powder
Garlic powder
Cumin
Salt
Pepper

Pico de gallo Ingredients
3 Roma tomatoes
1/2 Onion
1/4 C chopped Cilantro
1 Tbsp Orange juice (I was out of lime)
Salt
Pepper

Directions
1. Thinly slice the onion and bell peppers
2. In a large bowl, place a layer of meet (about 2-3 steaks)
3. Season the meat with the above ingredients. Note: don't be afraid to go heavy on the cumin. That's what makes it fajita-y. Also, I would use the juice of 1/2 of a lime per layer.
4. Add a layer of the sliced vegetables.
5. Continue to layer the meat, seasoning, and vegetables until all of your ingredients are used. The reason I layer them is to get an even distribution of flavor. If it were an algebraic expression it would be,         seasoning (meat + vegetables). Yes, I just incorporated the Distributive Property into my recipe. I found a pair of mathematical Tom's that I'm dying to have. Dork status? Perhaps.
6. Toss all of the ingredients together and place in the refrigerator overnight (or for a few hours if you don't have time to leave it overnight).
7. Heat coconut oil in a large skillet and brown minced garlic (about 2 cloves)
8. Turn up the heat (mine was on 7) and add the meat and some vegetables. I was able to fit two steaks and some vegetables at a time.
9. Cook the meat for approximately 2 minutes per side. Since the steaks are thin, they don't require much time. You could get away with 1 minute per side if your skillet is hot enough and you let your meat sit afterwards (it continues to cook on the plate)
10. Top with sliced avocado and homemade pico and add cauliflower rice as a side. The cauliflower is a great filler and picks up the flavor of whatever is around it. I used to l.o.v.e rice, but I don't even think about it anymore.

Side-note: I forgot to take a picture until I had already started to eat. I also forgot to add the peppers and onions to my plate. Christmas break, please hurry. 

This is Elle enjoying our Christmas tree. Don't tell Brit, but we gave her a lot of cheese. It was the only way to make her happy with her mom and dad away.