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Thomas Lee & Tony Hollands Beef Fajitas

Tony Holland and Thomas Lee from the Wounded Warrior Project throw it down in the kitchen making their go-to beef fajitas local-style with pineapple juice and their own blend of spices served with a side of pico de gallo and guacamole.  


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Prep Time: 15 | Cook Time: 10-15 | Ready In: 25-30
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Marinade
½ cup lime juice
¼ cup pineapple juice
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon red chili flakes
1 teaspoon salt
½ teaspoon black pepper
¼ cup cilantro, chopped

Fajitas
1 – 11/2 lbs. skirt or flank steak, cut into 1-2” strips
1 tablespoon oil (high heat)
2 medium onions, sliced thin
1 large poblano pepper, chopped
2-3 bell peppers, sliced thin


Cooking Process:

Marinade
Add all ingredients in bowl and mix well. Once beef is cut into strips, add to marinade for at least 1 hour.

Fajitas
In a large skillet, heat oil on medium high heat. Once oil starts smoking, add marinated beef strips to quickly sear the meat. Once browned, add onions, bell peppers and poblano peppers. Cook until vegetables are tender or cooked to your preference. Set aside until ready to eat.

Serve with your favorite toppings: pico de gallo, guacamole, sour cream

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