Sizzling Steak and Poblano Fajitas with Lime-Cilantro Butter

Whisk together 1/4 cup lime juice, 3 tbsp soy sauce, 2 tbsp extra-virgin olive oil, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp black pepper.

Add 1.5 lb (680 g) skirt steak to the marinade in a zip-top bag and refrigerate at least 1 hour, ideally 4.

Mash 4 tbsp softened butter with 2 tbsp minced cilantro, zest of 1 lime, and 1/2 tsp salt. Roll into a log in parchment and chill.

Slice 2 poblano peppers, 1 red bell pepper, and 1 large white onion into 1/4-inch strips.

Heat a cast-iron skillet over high heat until smoking. Remove steak from marinade, pat dry, and sear 3-4 minutes per side for medium-rare (130°F / 54°C internal). Rest on a cutting board 10 minutes.

In the same skillet, add 1 tbsp olive oil and the peppers and onions. Cook without stirring for 2 minutes to blister, then toss and cook another 4-5 minutes until charred but still crisp-tender.

Season vegetables with 1/2 tsp salt and a squeeze of lime.

Slice steak against the grain into thin strips. Return to the hot skillet with the vegetables, top with slices of the lime-cilantro butter, and let it melt into a glossy sauce.

Serve immediately with warm flour tortillas, so everyone can build fajitas at the table.