Beef Fajitas

Ingredients

• 0.8 pound flank steak cut into thin strips
• 0.3 teaspoon chili powder 
• 4 8-inch flour tortilla (es)
• 3  garlic clove minced
• 3  spring onion thinly sliced
• 0.3 cup juice of lemon 
• 1.5 teaspoons lemon zest grated
• 0.3 teaspoon pepper 
• 2 servings salsa 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• ziploc bags
• slotted spoon

Directions

1. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper.
2. Place half in a resealable plastic bag; cover and refrigerate remaining marinade.
3. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
4. Drain and discard marinade. In a skillet, heat reserved marinade.
5. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture.