Weeknight Steak Tacos

Prep Time: 5-10 minutes | Cook Time: 15-20 minutes | Serves 4

Ingredients

• 1 pound Stemple Creek Ranch Beef Fajita Strips
• Juice of 2 limes
• Zest of 1 lime
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated sugar
• 1/2 teaspoon each: chili powder, cumin, paprika, garlic powder, dried oregano
• 1/8 teaspoon ground cinnamon
• Olive oil, for cooking
• Corn tortillas
• 1/2 small red onion, chopped
• 1 avocado, sliced
• 1/3 cup Cypress Grove Hatch Chile Chèvre
• Chopped cilantro, for serving
• Lime wedges, for serving

Instructions

1. In a large bowl, combine steak, lime juice, lime zest, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.
2. Let marinate for 15-20 minutes, at room temperature, while you prepare the toppings and the rest of your meal (like a Summer Crunch Salad).
3. Chop red onion and cilantro, slice avocado and quarter limes. Set aside.
4. Grill: Preheat to high heat. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack. Place steak strips directly on the grill and cook for 5 minutes on each side. 
5. Stovetop: Preheat a skillet with 1 Tablespoon olive oil to high. Add marinated steak strips to the hot skillet and cook for 10 minutes, turning halfway through.
6. Remove from heat and let the steak strips rest on a cutting board, covered with foil, for 10 minutes.
7. While the steak is resting, warm the corn tortillas on the grill or in the same pan used to cook the steak.
8. Place steak strips in the corn tortillas and top with red onion, avocado, cilantro, and goat cheese. Squeeze with lime juice, if desired. Serve warm with your favorite salsa!

Image borrowed and recipe adapted from twopeaseandtheirpod.com