Hip Steak Fajitas

INGREDIENTS

2 TBSP. HIP TO THE CHILI

3 TBSP. CANOLA OIL

2 POUNDS FLANK STEAK, CUT ACROSS THE GRAIN INTO THIN STRIPS

3 RED OR GREEN BELL PEPPERS, CUT INTO STRIPS

3 MEDIUM ONIONS, THINLY SLICED

1 PACKAGE FLOUR TORTILLAS

DIRECTIONS: AT LEAST ONE HOUR BEFORE, OR UP TO ONE DAY AHEAD, COMBINE HIP TO THE CHILI WITH 2 TABLESPOONS OIL IN MEDIUM BOWL, AND COMBINE STEAK WITH 2 TBSP. OF THE OIL MIXTURE. IN A SEPARATE BOWL, COMBINE VEGETABLES WITH REMAINING HIP TO THE CHILI MIXTURE AND THE REMAINING1 TABLESPOON OIL. REFRIGERATE UNTIL NEEDED. COOK MEAT ON MED-HIGH HEAT ON GRILL PAN OR UNDER BROILER UNTIL COOKED TO MEDIUM. PREHEAT LARGE NON-STICK SKILLET ON HIGH HEAT. WHEN PAN IS HOT, ADD VEGETABLES, STIRRING OCCASIONALLY. VEGETABLES ARE DONE WHEN EDGES ARE SLIGHTLY CHARRED. FOLD MEAT, VEGETABLES AND CONDIMENTS (SOUR CREAM, AVOCADO, SALSA, ETC.) INTO WARM TORTILLAS.