Fajitas

1 lb of flank steak or skirt steak ( You could also use chicken breast)

1 large yellow onion, peeled and sliced

1 Large Bell Pepper

Claude's Fajita Marinade ( this has NO carbs!)

1 Set the steak in the marinade and let it sit 4 - 24 hours. The longer you let it set it tends to get spicy. I like to do mine in a ziploc bag.

2 Heat to high heat a large cast iron pan . Add a teaspoon of oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. If pan starts to smoke too much, reduce the heat to medium high. Remove from pan and let sit for 5 minutes.

3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.

4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Add the meat to the onions and bell pepper and toss together.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.