# Ingredient List:
→ Marinade
01 - 1 lb flank steak or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (from about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp ground black pepper
→ Fajitas
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil, divided
→ For Serving
15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)
# How-To Steps:
01 - In a medium bowl, combine 2 tablespoons olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Add sliced steak and toss to coat. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak in a single layer and sear for 2 to 3 minutes per side until browned and cooked through. Remove the steak and cover to keep warm.
03 - Add the remaining 1 tablespoon olive oil to the same skillet. Add sliced bell peppers and onion, sauté for 5 to 7 minutes until tender and slightly charred.
04 - Return the cooked steak to the skillet with the vegetables. Toss to combine and heat for an additional 1 to 2 minutes until sizzling.
05 - Serve immediately with warmed tortillas and desired toppings such as sour cream, salsa, cilantro, lime wedges, avocado, or shredded cheese.
