cradled in my tortilla.

I really love Martha Stewart Food magazine. Some of the recipes that I find inside each month quickly become family favorites. This one is our newest faves.

Delicious! I made mine sporting my tried and true:

My aprons really are part of my cooking routine! I love them.

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I had never tried warming my tortillas over an open flame, but it was fantastic! It added a ton of flavor and was so easy.

Ding, DING! Hear the dinner bell? It's time to eat! Seared-Steak Fajitas

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3/4 pound top round steak

1 T soy sauce 1/4 C plus 1 T fresh lime juice (plus fresh wedges for serving)

1 T olive oil

1 garlic clove, minced

salt and pepper

1 green bell pepper, seeded and sliced

1 white onion, halved and thinly sliced

8 corn tortillas

1 large tomato, chopped cilantro, for serving

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1. In a shallow dish, combine steak, soy sauce, and 1/4 C lime juice. Refrigerate for 1 hour, turning occasionally. Meanwhile, in a small saucepan heat 2 t oil over medium heat. Add garlic and cook until fragrant (30 seconds). Remove from heat, stir in 1 T lime juice. Set oil aside. .

2. Remove steak from marinade and season with salt and pepper. In a heavy pan, heat 1 t oil over medium. Cook steak until medium rare (about 2 minutes per side) Transfer to a plate and tent with aluminum foil.

3. Add peppers and onion to pan. Season with salt and pepper. Cook, until veggies are crisp tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with veggies, tortillas, tomatoes, and cilantro.