Beef Fajitas

Ingredients

• 1 1/2 lb flank or skirt steak
• 3 tbsp olive oil, divided
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 8 small flour tortillas
• Chopped cilantro, salsa, sour cream, and avocado, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Whisk 2 tablespoons of olive oil with the lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Place the steak in the marinade and turn it until every surface is evenly coated.
2. Step 2.Marinate the steak in the refrigerator for 30 minutes to 2 hours, then remove it about 15 minutes before cooking. Avoid an excessively long acidic marinade because lime juice can eventually make the surface texture soft.
3. Step 3.Heat a large cast-iron skillet over high heat until very hot. Remove the steak from the marinade, let excess liquid drip away, and pat the surface lightly so it can sear instead of steaming.
4. Step 4.Add the steak to the hot skillet and cook without moving until a dark crust forms, then flip once. Cook to your preferred doneness and transfer the steak to a cutting board to rest for at least 8 minutes.
5. Step 5.Add the remaining tablespoon of oil to the same skillet, followed by the sliced bell peppers and onion. Cook over high heat for 5 to 7 minutes, tossing occasionally, until tender-crisp with charred edges.
6. Step 6.While the vegetables cook, warm the flour tortillas in a dry skillet or wrapped in foil in a low oven. Keep them covered after heating so they remain soft and flexible when the fajitas are assembled.
7. Step 7.Slice the rested steak very thinly across the grain, holding your knife at a slight angle for wider slices. Cutting across the muscle fibers shortens them and makes even a flavorful skirt or flank steak easier to chew.
8. Step 8.Return the sliced beef and any resting juices to the skillet with the peppers and onion for no more than 30 seconds. Toss quickly so everything is hot while avoiding enough extra cooking to toughen the steak.
9. Step 9.Squeeze a little fresh lime over the sizzling mixture and scatter with chopped cilantro. Taste one piece of steak with a vegetable and adjust salt only if needed, because the marinade already contains seasoning.
10. Step 10.Serve immediately with the warm tortillas and toppings such as salsa, sour cream, avocado, or extra lime. Let each person assemble their own fajitas so the tortillas do not sit filled long enough to become soggy.