Sizzling Skirt Steak Fajitas with Charred Peppers and Onions

Ingredients

• 1,5 lb skirt steak
• 0,25 cup lime juice
• 5 tbsp extra-virgin olive oil
• 4 whole garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp brown sugar
• 3 whole bell peppers (mixed colours), sliced
• 1 whole yellow onion, sliced
• 8 whole flour tortillas
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Whisk 1/4 cup lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp chili powder, and 1 tsp brown sugar in a bowl.

2. 2

   Add 1.5 lb (680 g) skirt steak, coat well, and marinate at room temperature for 30 minutes (or up to 4 hours refrigerated).

3. 3

   Heat a cast-iron skillet over high heat until a drop of water evaporates on contact.

4. 4

   Add 1 tbsp olive oil and the sliced peppers (1 red, 1 yellow, 1 green) plus 1 sliced onion; cook without stirring for 3 minutes to caramelize, then toss and cook 4 more minutes until edges are charred but vegetables retain crunch. Season with salt and transfer to a plate.

5. 5

   Wipe the skillet, add 1 tbsp olive oil, and sear the steak over high heat for 3 minutes per side until a deep crust forms and internal temperature reads 130°F (54°C) for medium-rare.

6. 6

   Rest the steak on a cutting board for 8 minutes to let juices redistribute.

7. 7

   Meanwhile, warm 8 flour tortillas directly over a gas flame or in a dry skillet for 15 seconds per side until soft and lightly toasted.

8. 8

   Slice the steak thinly against the grain at a sharp angle.

9. 9

   Return the steak and its juices to the hot skillet with the peppers, toss briefly to combine, and bring the sizzling pan to the table.

10. 10

    Serve with warm tortillas, lime wedges, chopped cilantro, and sour cream for assembling.