Sizzling Steak and Pepper Fajitas with Lime-Cumin Marinade

Ingredients

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

Instructions

1. 1

   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.

2. 2

   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).

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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