Steak Fajitas

Do you remember that amazing steak marinade I told you about?  It is a great stepping stone, and just with a squeeze of lime and a substitution of Southwest Seasoning Salt (I love Tastefully Simple's!) and you have a wonderful Mexican flavor that is perfect for Steak Fajitas!  These are a simple dish- no fuss really.  And with the fresh spinach and greek yogurt you are giving yourself some great health benefits!  Of course you can totally use any lettuce you have on hand and sour cream for the greek yogurt.  But trust me, this is de-lish!

Steak Fajitas

1 lb thin cut tri-tip (flank steak and skirt steak also work great for this dish)
1 medium red onion, thinly sliced
1/2 pint cherry tomatoes, chopped into halves or forths, depending on size)
a handful of spinach, roughly chopped
cheddar cheese, shredded
greek yogurt (or sour cream), for serving
favorite taco sauce or salsa, for serving
flour tortillas

for the Fantastic Steak Marinade
3 garlic cloves, finely chopped
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Southwest Seasoning Salt (Tastefully Simple's version Simply Southwest Seasoning and Rub is perfect) and freshly ground black pepper (if you don't have southwest seasoning salt, sea salt will work just fine.)
3 tablespoons extra-virgin olive oil
juice of half a lime

Mix Together the garlic, grill seasoning, Worcestershire sauce, Southwest Seasoning Salt, lime juice and pepper. Whisk in the EVOO. Pour into a 9x13-inch glass dish or a sealable plastic bag. Add the steak and coat it evenly in marinade. Let stand for at least 10 minutes.

Grill Steak for 2-4 minutes a side, depending on thickness of your meat.  Remove from grill and allow to rest under tented foil for 10 minutes before slicing into thin strips, diagonally against the grain.

Meanwhile, over medium heat, saute sliced onions in one tablespoon extra virgin olive oil until tender and caramelized.

Top each tortilla with steak, caramelized onions, spinach, cheese, tomatoes, greek yogurt and sauce/salsa.  Wrap and enjoy!

The next afternoon, I had the leftovers for lunch.  I couldn't decide on having a fajita like the night before- or using some bagged shredded coleslaw mix (this stuff is awesome to keep onhand!) and teriyaki sauce, and making a version of my Teriyaki Pork Wraps.  So I made both!  Soooooo good!