Sizzling Steak Fajitas with Blistered Peppers and Lime

Ingredients

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

Instructions

1. 1

   In a bowl, 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, 2 tsp smoked paprika, 1 tsp dried oregano and 1 tsp chili powder.

2. 2

   Place 1.5 lb (680 g) skirt steak in a shallow dish, pour marinade over, turn to coat, and refrigerate 1-4 hours.

3. 3

   Slice 1 red, 1 yellow and 1 green bell pepper into 1/2-inch strips. Slice 1 large red onion into thick half-moons.

4. 4

   Heat a cast-iron skillet over high heat until wisps of smoke rise, about 4 minutes. Remove steak from marinade, pat dry, and season with flaky salt.

5. 5

   Sear steak 3-4 minutes per side for medium-rare, until a deep mahogany crust forms and internal temperature reaches 130°F (54°C). Transfer to a board and tent with foil.

6. 6

   In the same screaming-hot skillet, add 1 tbsp olive oil and toss in peppers and onions. Let them sit undisturbed 2 minutes to blister, then stir and cook another 4-5 minutes until edges are charred but vegetables retain a slight bite.

7. 7

   Deglaze the pan with 2 tbsp reserved marinade (bring to a boil first) or a splash of lime juice, scraping up the fond.

8. 8

   Slice steak against the grain into thin strips; any resting juices go back into the vegetables.

9. 9

   Return steak to the skillet, toss briefly to combine, and finish with chopped cilantro.

10. 10

    Serve immediately with warm flour tortillas, lime wedges, guacamole and pico de gallo alongside.