[BDub]

So I cheated a little bit on this and used a store bought marinade, but I did it because it was on sale - but freaking awesome.

Ingredients

FAJITAS

• Half bottle of Lawrys Baja Marinade
• 2 thin steaks; I used Rib Eye - or you can pound one down
• 1 tablespoon of olive oil
• 1 Green Pepper
• 1 Red Pepper
• 3 cloves of garlic
• 1/2 onion
• 1/2 cup of mushrooms, diced
• 3/4 cup of pineapple juice
• 1.5 oz of Bacardi Rum

SPICY AVOCADO SOUR CREAM

• 1 Avocado
• 1 cup of Sour Cream
• 1 Clove of Garlic
• Pinch of Salt
• 1.5 teaspoons of chili pepper
• 1 teaspoon of cayenne pepper
• A few bits of cilantro
• Juice from half of a fresh lime

Directions

SOUR CREAM

• Sour Cream should be prepared right before cooking the steak and vegetables.
• Combine all ingredients for the sour cream in a food processor or blender.
• Blend until creamy.
• Remove and place into refrigerator until ready to serve.

FAJITAS

• Trim fat off steak. Pound it thin, if needed, and place in a sealed container and refrigerate until ready to grill.
• Heat grill to a medium heat - let it get to temperature.
• Slice peppers and onions (don't dice the onions), dice garlic and mushrooms.
• Heat a pan with the olive oil. Place steaks on the grill, turning the heat to almost the lowest setting.
• Add peppers, onions and garlic to pan and saute. Once the peppers begin to shrink, or brown, add the mushrooms.
• Check your steaks - flip.
• Let the mushrooms get to temperature, then add the pineapple juice and an ounce of the rum, turn heat to high. The pineapple juice will be begin to boil. Be sure to keep stirring your mixture to prevent burning in the pan. Let mixture boil until the liquid burns off. Add remaining rum.
• Remove steaks from grill and let sit for at least 3 minutes.
• Keep moving vegetables. Once remaining rum burns off turn off heat.
• Thinly slice your steaks into strips.