Sizzling Skirt Steak Fajitas with Bell Peppers & Onions

Ingredients

• 1½ lb Skirt Steak
• 3 cups Bell Peppers, sliced into strips
• 2 cups Onions, sliced
• ¼ cup lime juice
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 8 flour tortillas
• Salt and black pepper
• Sour cream, guacamole, and pico de gallo, to serve

Method

1. Whisk the lime juice, 2 tbsp oil, garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Marinate the Skirt Steak 30 minutes to 4 hours — any longer and the lime turns the surface chalky.
2. Get a cast-iron skillet blazing hot. Sear the Skirt Steak whole, 3–4 minutes a side for skirt steak, until crusted and 130°F (54°C) for medium-rare; poultry to 165°F (74°C).
3. Rest the meat on a board while you cook the Bell Peppers and Onions in the last oil over high heat, 5 minutes, until they blister at the edges but still have snap.
4. Slice the Skirt Steak thinly against the grain — with skirt steak, cutting the wrong way is the difference between tender and rubber band.
5. Return the slices and their board juices to the hot skillet, toss once, and carry it to the table while it is still hissing.
6. Warm the tortillas over a flame and let everyone build their own.