Fajitas!

Before I began researching Southwestern flavors and cooking, I made steak fajitas as a baseline for my future cooking.  From there, I will be able to build intense flavors and expand on my current techniques

I placed several tablespoons of butter into a large sauté pan on medium heat.

I laid out fluffy tortillas at room temperature on a clean cutting board.

I cut-up beef on another clean cutting board and placed the pieces in a medium-sized bowl.

I took my newly-purchased Southwestern spices and placed them on the counter.

I chose Whole Black Peppercorns, Sea Salt, Coriander Seeds, and Paprika.

 I used my mortar and pestle to crush my Whole Black Peppercorns and Coriander Seeds, and then added in my Sea Salt and Paprika and slowly crushed and stirred them in.

I covered my beef with the seasoning combination, and slowly rubbed it in using my hands.

I lined the cooked beef in the center of the tortilla, followed by my "Mexican 4-Cheese" shredded cheese.

I put the open-faced tortilla in the oven once it reached 350 degrees Fahrenheit.

While it was in the oven, I sliced romaine lettuce and took out sour cream.

I took the open-faced tortilla out of the oven after 6 minutes, and after letting it cool for several minutes, I laid the lettuce and sour cream inside.  I rolled it up and below is the end product!

It tasted very good, but next time, I would cook the beef for less time on the stove, and finish it off in the oven longer.  This would also help further melt the cheese and add another layer of flavor to the fajita.