Ingredients:

  • 1 lb flank steak
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 2 large bell peppers, sliced into strips
  • 1 large white onion, sliced into half-moons
  • 8-12 flour tortillas

Instructions:

  1. Combine the flank steak, olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a Ziploc bag or glass container.
  2. Massage the steak to ensure seasoning penetrates the meat and refrigerate for 2 to 4 hours.
  3. Remove the steak from the refrigerator 20 minutes before cooking to bring it toward room temperature.
  4. Heat a cast iron skillet over high heat and add neutral oil.
  5. Sear the steak strips in small batches to prevent overcrowding and ensure a deep, charred crust.
  6. Sauté the sliced bell peppers and onions until they are vibrant and blistered.
  7. Slice the steak against the grain into thin strips.
  8. Assemble fajitas using warmed flour tortillas and desired optional toppings.