# What You'll Need:
→ Marinade
01 - 1 lb flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Fajitas
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil
→ For Serving
15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)
# How-To Steps:
01 - Combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips and toss to coat evenly. Let marinate at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place marinated steak strips in a single layer and sear 2 to 3 minutes per side until browned and cooked through. Remove steak from skillet and keep warm covered.
03 - Add remaining 1 tbsp olive oil to the same skillet. Sauté sliced bell peppers and onion 5 to 7 minutes until softened with slight charring.
04 - Return steak strips to skillet, toss with vegetables, and heat together 1 to 2 minutes until sizzling.
05 - Immediately serve with warmed tortillas and your choice of optional toppings including sour cream, salsa, chopped cilantro, lime wedges, avocado or guacamole, and shredded cheese.
