1 lb. boneless skirt steak, sliced into strips 4 oz Fajitas Marinade 1 1⁄2 tsp canola oil 3 oz. red bell pepper, seeded and sliced lengthwise 3 oz. red onion, peeled and thinly sliced 1 jalapeño pepper, seeded and diced
Place strips of skirt steak into a large bowl with CHEF LALA HOMEMADE FAJITAS MARINADE and stir until fully coated. Cover and place in refrigerator for 2-4 hours. Heat canola oil in a large skillet over a high heat. Remove steak from excess marinade and add to skillet. Sauté for 3 minutes.