# 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
→ 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 Make It:
01 - Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer without crowding. Sear for 2–3 minutes per side until browned and just cooked through. Remove steak from skillet and cover loosely to retain warmth.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Add sliced peppers and onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened and develop slight charring.
04 - Return seared steak to the skillet with the vegetables. Toss everything together and heat for 1–2 minutes until mixture is sizzling hot. Serve immediately with warm tortillas and preferred toppings.
