📖 Instructions

1. Prep the Bell Peppers and Onions: Wash one red bell pepper, one yellow bell pepper, and one green bell pepper thoroughly. Slice them into strips about 1/4 inch thick. Peel one large yellow onion and slice it into similar-sized strips. Place the sliced peppers and onions in a mixing bowl.
2. Marinate the Beef: In a separate mixing bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice (freshly squeezed!), 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of oregano, 1/4 teaspoon of salt, and a pinch of black pepper. Cut one pound of flank steak (or skirt steak) against the grain into strips about 1/4 inch thick. Add the beef strips to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. Longer marinating times will result in more flavorful and tender beef.
3. Cook the Vegetables: Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Once the skillet is hot, add the sliced bell peppers and onions. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 8-10 minutes. Remove the vegetables from the skillet and set aside in a bowl.
4. Cook the Beef: Add another tablespoon of olive oil to the same skillet and increase the heat to high. Once the skillet is smoking hot, add the marinated beef strips in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the beef for about 2-3 minutes per side, until browned and cooked through. Be careful not to overcook the beef, as it can become tough.
5. Combine and Heat: Return the cooked vegetables to the skillet with the beef. Toss everything together and cook for another 1-2 minutes, allowing the flavors to meld. Squeeze the juice of half a lime over the mixture for added flavor.
6. Warm the Tortillas: While the fajita mixture is heating, warm the tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or in the oven.
7. Serve: Serve the sizzling beef fajitas immediately with warm tortillas and your favorite toppings, such as sour cream, guacamole, pico de gallo, shredded cheese, and lime wedges. I personally love mine with a dollop of homemade guacamole!