Skirt Steak Fajitas with Charred Peppers and Onions

What you need

• 600 g (1 1/4 lb) skirt steak
• 2 limes, juiced, plus wedges for serving
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 large onion, cut into thick slices
• 8 small flour tortillas, about 20 cm (8 in)
• guacamole, salsa and sour cream, for serving

Method

Restated from the original video

1. 1

   Whisk the lime juice, 2 tbsp of the oil, the garlic, cumin, chili powder, oregano, 1 tsp of the salt and the pepper in a shallow dish.

2. 2

   Turn the steak in this mixture to coat it and leave it to marinate for 30 min at room temperature, or covered in the fridge for a few hours.

3. 3

   Heat a large cast-iron pan or a grill over high heat until very hot.

4. 4

   Lift the steak from the marinade and pat off the excess. Sear until well browned, 3-4 min per side for medium-rare.

5. 5

   Move the steak to a board and let it rest for 5-10 min.

6. 6

   Add the last 1 tbsp of oil to the hot pan. Add the bell peppers and onion with the remaining salt and cook, tossing now and then, until charred at the edges but still crisp, 5-7 min.

7. 7

   Warm the tortillas in a dry pan for about 20 seconds a side and wrap them in a towel.

8. 8

   Slice the steak thinly across the grain and pile it next to the vegetables.

9. 9

   Serve at once with the tortillas, lime wedges and guacamole, salsa and sour cream at the table.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.