Step 1: Marinate the Steak

1. Prepare the steak: Start by slicing your flank steak into thin strips, cutting against the grain. This ensures the meat stays tender and juicy when cooked.
2. Make the marinade: In a large bowl, combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, onion powder, black pepper, and salt. Whisk everything together until well mixed.
3. Marinate the steak: Add the steak strips to the bowl with the marinade and toss until the steak is evenly coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, but preferably for 2-4 hours. If you’re short on time, 30 minutes will still give you great flavor!

Pro tip: Don’t skip the lime juice—it helps tenderize the steak while adding a tangy zing that pairs perfectly with the spices.

Step 2: Prepare the Vegetables

1. While the steak is marinating, thinly slice your bell peppers and onion. Try to keep the slices roughly the same size so they cook evenly.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced peppers and onions to the skillet, stirring occasionally.
3. Cook the vegetables for about 5-7 minutes, or until they’re softened and slightly caramelized. You want them to still have a bit of bite to contrast the tender steak.

Pro tip: For that authentic fajita sizzle, cook the vegetables in batches so they don’t steam—this helps them get a nice char!

Step 3: Cook the Steak

1. In the same skillet you used for the vegetables, heat another tablespoon of olive oil over high heat.
2. Remove the steak from the marinade (let any excess marinade drip off) and carefully add it to the hot skillet. Cook the steak strips in a single layer for about 2-3 minutes on each side, until browned and cooked to your desired level of doneness.
3. Once the steak is cooked, remove it from the heat and let it rest for a few minutes before serving.

Pro tip: For extra flavor, deglaze the skillet with a splash of lime juice or beef broth after cooking the steak, and drizzle the juices over the cooked meat!

Step 4: Warm the Tortillas

1. While the steak rests, warm your flour tortillas. You can do this by wrapping them in foil and placing them in the oven at 350°F for 5 minutes or by heating them directly on a dry skillet for 30 seconds on each side.
2. Keep the tortillas wrapped in a clean kitchen towel until you’re ready to serve to keep them soft and warm.