Steak Fajitas

Instructions

1. Marinate the steak
   In a large ziplock bag, combine 2 tablespoons olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Add the steak, seal the bag, and massage to coat evenly. Refrigerate for at least 1 hour or up to 8 hours for deeper flavor.
2. Prepare for cooking
   Remove the steak from refrigerator 30 minutes before cooking to bring to room temperature. Heat a large cast-iron skillet or grill pan over high heat until smoking hot.
3. Cook the steak
   Remove steak from marinade and pat dry with paper towels. Cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a cutting board, tent with foil, and let rest for 5-10 minutes before slicing.
4. Cook the vegetables
   While the steak rests, add remaining tablespoon of olive oil to the same pan. Add bell peppers and onions, season with salt and pepper. Cook over medium-high heat, stirring occasionally, until vegetables are softened and slightly charred, about 7-8 minutes. Add jalapeño slices during the last 2 minutes if using.
5. Slice the steak
   Slice the rested steak thinly against the grain at a slight angle for maximum tenderness.
6. Serve
   Warm the tortillas according to package directions. Serve the sliced steak and sautéed vegetables with warm tortillas and your choice of toppings such as guacamole, sour cream, pico de gallo, shredded cheese, or fresh cilantro.