Leftover Steak Fajita

Being an opportunistic shopper, I normally look for sales on steak around holidays to get a great deal for a large quantity. Grilled ribeye steaks are our favorite, and there is always leftovers after dinner, which work perfectly for fajitas. The smokey flavor of the meat, combined with seared and fresh vegetables, makes for a quick and awesome breakfast to start the day, or an easy dinner.

Ingredients
8 oz leftover grilled steak
1 medium onion coarse chopped
1 large jalapeno coarse chopped
1 medium red bell pepper coarse chopped
1 avocado quartered
⅔ – 1 cup chopped tomatoes
1 tbsp white balsamic vinegar
Juice of 1 lime
2 heaping tbsp or 4 measured tbsp sour cream
1-2 tsp. chopped chipotle with adobo sauce
2 tbsp barbeque sauce
2 tbsp Cotija cheese crumbled
2 large or 4 medium tortillas
Salt and pepper to taste
Cilantro for garnish

Heat up a flat cast iron pan and cook the tortillas, turning often, till they harden up. Place on each plate. Start heating up another cast iron pan (I use a flat iron pan for my tortillas). Sprinkle the red wine vinegar over the chopped tomatoes and set aside.
Mix together the sour cream, chipotle, and a squirt of lime juice then set aside. Cut the steak into 1/2” to 3/4” pieces.
Slice the avocado long ways into four pieces, place two on each plate and cut into smaller pieces. Squeeze one half of a lime’s juice over and salt and pepper to taste.
Once the cast iron pan reaches about 325 F throw in the onions, red pepper, and jalapeno. Stir often until the peppers change color and onions start to soften.
Move the vegetables to the outside of the pan and drop in the steak pieces, while keeping the pan hot. Cook for just a couple minutes to heat them up, mix together and stir in the taco sauce, then place on the tortillas.
Spoon the chipotle/lime sauce on each tortilla, cover with the chopped tomatoes, then sprinkle on the cotija cheese and its done. Garnish with fresh cilantro and add a piece of lime to each plate.