Sizzling Steak Fajitas with Blistered Peppers and Lime

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

Add 1.5 lb (680 g) flank steak and turn to coat. Marinate at room temperature for 30 minutes (or up to 4 hours refrigerated).

Slice 2 bell peppers and 1 large red onion into 1/2-inch strips.

Heat a large cast-iron skillet over high heat until it smokes lightly. Drizzle in 1 tbsp oil, then add the steak. Sear undisturbed for 4 minutes until a dark crust forms; flip and cook 3 more minutes for medium-rare (130°F / 54°C internal).

Transfer steak to a cutting board and tent loosely with foil for 8 minutes.

In the same skillet, add another 1 tbsp oil. Add onions and peppers in a single layer; leave undisturbed for 2 minutes to blister.

Toss and continue cooking 4-5 minutes until edges char but vegetables remain crisp-tender. Season with salt and a squeeze of lime.

Slice steak thinly against the grain on the bias.

Return steak and its juices to the skillet with the peppers, toss quickly to combine and let sizzle.

Serve immediately with warm flour tortillas, lime wedges and fresh cilantro.