# What You'll Need:
→ 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 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ 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 Make It:
01 - Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor development.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Arrange marinated steak strips in a single layer without overcrowding. Sear for 2–3 minutes per side until well-browned and cooked through. Transfer steak to a plate and cover loosely to retain warmth.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Introduce sliced bell peppers and onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened and develop slight charring.
04 - Return seared steak to the skillet with the vegetables. Toss everything together and heat for 1–2 minutes until mixture is sizzling hot. Serve immediately with warm tortillas and your selection of toppings.
