Sizzling Skirt Steak Fajitas with Blistered Peppers and Onions

Whisk together the lime juice, olive oil, minced garlic, cumin, smoked paprika, oregano, soy sauce, and 1 tsp salt in a shallow dish to create the marinade.

Add the skirt steak, turn to coat thoroughly, and marinate at room temperature for 30 minutes or refrigerate up to 4 hours for deeper flavour.

Heat a cast-iron skillet over high heat until wisps of smoke rise, then remove steak from marinade, pat dry, and sear 3 minutes per side for medium-rare.

Transfer steak to a cutting board, tent loosely with foil, and rest 8 minutes to allow the juices to redistribute.

In the same screaming-hot skillet, add 1 tbsp butter and toss in the sliced bell peppers and onions in a single layer.

Let the vegetables blister undisturbed for 2 minutes, then stir and continue cooking 5 minutes until edges are charred and onions caramelize at the tips.

Deglaze the pan with a splash of the reserved marinade, scraping up the browned bits, and reduce 1 minute until glossy and thickened.

Slice the rested steak thinly against the grain, toss with the peppers and onions, and serve with warm flour tortillas, lime wedges, and fresh cilantro.