Fajita-ish Mexican Seasoning

I coated some flap meat with the seasoning and pan seared it. Then I deglazed the pan with peppers, onions, garlic, and a little wine, again just the seasoning from the meat flavored the whole dish. This was fed to five people, all thumbs up and no leftovers. I purposely burnt the fajita meat to the pan to see if there would be any off taste but after deglazing the flavor was great.