Steak Fajita’s
(can be made with any of your Berry Beef skirts, flanks, hangers, flat irons, or sirloin cuts)

1 tablespoon paprika
2 teaspoons light brown sugar
1 ½ teaspoons chili powder
½ teaspoon garlic powder
Pinch of salt/pepper
1-2 ½ lb of your choice cut Berry Beef
Juice of 3 limes
3 tablespoons of extra-virgin olive oil
4 bell peppers (red, orange, yellow, green), thinly sliced
1 onion, thinly sliced
6-8 corn or flour tortillas
Shredded cheddar cheese and chopped cilantro to top


Mix paprika, brown sugar, chili powder, garlic powder and salt in small bowl. Slice steak into stir-fry pieces and put into  large Ziplock bag. Add juice of 1 lime, 1 tablespoon olive oil, and spice mixture from bowl; seal the bag and rub spices into meat. Refrigerate 30 mins-2 hours.

Meanwhile, heat large stove-top skillet or cast-iron skillet over medium-high. Toss bell peppers and onions with 2 tablespoons olive oil and juice from remaining 2 limes in bowl, then add to skillet to cook. Stir occasionally until tender, about 8 minutes. Add meat from refrigerator to skillet and cook as desired (medium-rare, medium, or well-done)