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For the Fajitas:
- 2 bell peppers, thinly sliced (any color)
- 1 onion, thinly sliced
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- 8 small flour tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, lime wedges
Step-by-Step Instructions:
1. Marinate the Steak:
- In a bowl, combine the olive oil, minced garlic, chili powder, cumin, paprika, dried oregano, salt, pepper, and lime juice.
- Place the sliced flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak.
- Seal the bag or cover the dish and marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Prepare the Fajita Vegetables:
- In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced bell peppers and onions to the skillet, season with salt and pepper, and cook until they are tender and slightly charred, about 5-7 minutes.
- Remove the cooked vegetables from the skillet and set aside.
3. Cook the Steak:
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat.
- Remove the marinated steak from the refrigerator and drain off any excess marinade.
- Add the sliced steak to the hot skillet and cook, stirring occasionally, until the steak is browned and cooked to your desired doneness, about 3-5 minutes for medium-rare.
- Remove the cooked steak from the skillet and set aside.
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