Beef Fajitas

Slice the flank steak against the grain into 1/4-inch thick strips. In a large mixing bowl, combine 2 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper to create the marinade. Add the beef strips to the marinade and toss until well coated. Let marinate for 10 minutes while you prepare the vegetables. Meanwhile, slice the bell peppers and onion into thin strips. The beef should absorb the flavors quickly due to the thin slicing and acidic lime juice.

Heat a large cast iron skillet over high heat until smoking hot. Remove the beef from the marinade, reserving any excess marinade. Add the marinated beef strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes without stirring to develop a good sear and char. Flip the beef strips and cook for another 1-2 minutes for medium doneness. The beef should have nice charred edges but remain tender inside. Transfer the cooked beef to a plate and cover with foil to keep warm.

In the same hot skillet, add the remaining 1 tablespoon olive oil followed by the sliced bell peppers and onions. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred. Add any reserved marinade to the pan and cook for another minute to reduce. Return the seared beef to the skillet and toss everything together for 1 minute to reheat and combine flavors. Remove from heat and transfer to a serving platter. Serve immediately with warm flour tortillas and all the toppings arranged in small bowls: shredded cheese, sour cream, guacamole, diced tomatoes, cilantro, pickled jalapeños, and lime wedges. Let everyone build their own fajitas.