# Ingredient List:
→ Marinade
01 - 1 lb flank steak or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (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 black pepper
→ Fajita Vegetables
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
→ Accompaniments
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)
# Directions:
01 - Combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a bowl. Toss steak strips in the marinade and refrigerate for a minimum of 15 minutes, up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer, searing 2 to 3 minutes per side until browned and cooked through. Remove steak from skillet and cover to keep warm.
03 - Add the remaining 1 tablespoon of olive oil to the skillet. Incorporate sliced bell peppers and onion, sautéing for 5 to 7 minutes until tender and lightly charred.
04 - Return the cooked steak to the skillet with the vegetables. Toss to combine and heat together for 1 to 2 minutes until sizzling.
05 - Immediately transfer the steak and vegetables to a serving dish. Accompany with warm tortillas and your preferred optional toppings.
