# Ingredient List:
→ For the Marinade
01 - 1 lb flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the 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
→ 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, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add steak strips, toss to coat, and marinate for at least 15 minutes (up to 2 hours in the refrigerator for more flavor).
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated steak in a single layer. Sear for 2–3 minutes per side until browned and just cooked through. Remove steak from skillet and cover to keep warm.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Add sliced peppers and onion; sauté for 5–7 minutes until softened and slightly charred.
04 - Return steak to the skillet, toss everything together, and heat for 1–2 minutes until sizzling. Serve immediately with warm tortillas and your choice of toppings.
