FAVORITE FAJITAS

From Classic Rachael Ray 30-Minute Meals

MARINADE

3 tablespoons cayenne pepper sauce, such as Frank's Red Hot
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
handful fresh oregano and thyme leaves combined (3 to 4 stems each)
1/2 bottle of beer
a drizzle extra-virgin olive oil

THE GUTS

1 1/2 pounds flank steak, or 4 boneless, skinless chicken breasts (8 pieces)
extra-virgin olive oil
1 large onion, sliced
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
2 poblano chiles or cubanelle peppers, cut into strips
salt and freshly ground pepper, to taste

THE TOPPING

prepared pico di gallo or store-bought salsa

THE WRAPS

small flour tortillas

Mix all marinade ingredients together.  Coat the meat or chicken with the marinade and let sit.

Drizzle a large non-stick skillet with olive oil.  Cook the onions, peppers and chiles until they darken around the edges, about 5 minutes.  Sprinkle with salt and pepper and turn off heat.

Grill the meat or chicken until done to your liking.  Take off heat and let rest a few minutes.  Thinly slice on the diagonal.

Heat tortillas according to package directions.  Fill with meat or chicken, veggies and a scoop or two of pico di gallo.  YIELD:  4 servings