Sizzling Steak and Pepper Fajitas with Lime-Cumin Marinade

Whisk together 1/4 cup lime juice, 3 tbsp extra-virgin olive oil, 4 minced garlic cloves, 1 tbsp soy sauce, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp dried oregano in a shallow dish.

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

Slice 1 red, 1 yellow, and 1 green bell pepper into 1/4-inch strips, and cut 1 large red onion into thick half-moons.

Heat a cast-iron skillet over high heat until a drop of water evaporates on contact, then add 1 tbsp oil and sear the peppers and onions for 5-6 minutes, tossing, until charred at the edges but still crisp; transfer to a plate.

Wipe the skillet, add 1 tbsp oil, and sear the steak for 3-4 minutes per side until deeply crusted and the internal temperature reads 130°F (54°C) for medium-rare.

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

Return the peppers and onions to the hot skillet, add 1 tbsp lime juice, and toss for 30 seconds to reheat and deglaze.

Slice the steak thinly against the grain into 1/4-inch strips.

Pile the steak over the sizzling vegetables and finish with 2 tbsp chopped cilantro; carry the skillet straight to the table.

Serve with warm flour tortillas, lime wedges, and your favourite toppings.