Steak Fajitas

Ingredients

• 1 pound flank steak or skirt steak
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 2 large tomatoes, diced
• 8-10 flour tortillas
• Salt and pepper, to taste
• Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa

Instructions

1. In a large resealable plastic bag, combine lime juice, garlic, oregano, cumin, and cayenne pepper (if using). Add the steak, turning to coat. Seal the bag and refrigerate for at least 2 hours or overnight.
2. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sliced onion and cook for 3-4 minutes, or until it starts to soften. Add the sliced bell peppers and cook for an additional 4-5 minutes, or until the vegetables are tender. Add the diced tomatoes and cook for 1-2 minutes, or until they start to release their juices.
4. In a large cast iron skillet or griddle, warm the flour tortillas over medium heat for 30-60 seconds on each side. This will give them a nice char and make them more pliable.
5. Assemble the fajitas by slicing the grilled steak into thin strips and adding it to the skillet with the vegetables. Cook for 1-2 minutes, or until the steak is heated through. Serve the steak and vegetables with warm flour tortillas, and offer your choice of toppings such as avocado, sour cream, and salsa.