Time for Fajita's

You'll need a medium sized yellow or sweet onion, 5 or 6 mushrooms, a red and green bell pepper and a few cloves of garlic

Saute the veggies in a little olive oil

Push the veggies to one side of the pan and add the sliced and marinated beef

  

When the beef looks just about cooked through add the chopped cilantro

Viola! Add some chips and salsa, a packaged Mexi rice and warm flour tortilla and dinners ready!

I was craving Mexican food the other day and picked up a nice thick top sirloin at the store. Brought it home and made up a marinade from a partial packet of Mesquite Marinade, a little bit of oil, water, 1/4 tsp of cumin, 1/2 tsp of garlic powder and some salt and pepper. I sliced up the beef steak and placed it and the marinade mixture in a ziplock bag and let it marinade for a few hours. I sliced up the meat before I cooked it - wish I would have just grilled it whole and then sliced it, it would have had a much better taste. To complete my "fajita" mixture, I sliced up 5 or 6 mushrooms, about 1 cup each of large diced red and green bell peppers, diced up 1 med onion, 3 cloves of garlic and 3 Tbspns Cilantro. To my heated pan I added about 3 Tbspns of olive oil, then added the onions, peppers, mushrooms and garlic. After the onions started to look translucent I then pushed the veggies to one side of the pan and added the sliced beef, stirring to cook on all surfaces - you may need to add a little more olive oil at this point. Continue cooking for about 3 or 4 minutes, then stir meat and veggies together and add the cilantro, cook for about 2 more minutes. If I had cooked the meat on the  BBQ grill and then sliced it, I would have just cooked the veggies in the pan and then served them with the meat on the side with warm flour tortillas.