Steak Fajitas 

Ingredients:

For the Steak Marinade:
1 pound flank steak (or skirt steak)
1/4 cup olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Fajitas:
1 bell pepper (any color), sliced
1 onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
8 small flour or corn tortillas
Optional toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro, lime wedges
Instructions:

Marinate the Steak:
In a bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Cook the Steak:
Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the marinade.
Grill or sear the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing it thinly against the grain.
Sauté the Vegetables:
In the same skillet (or a separate one), heat 2 tablespoons of olive oil over medium heat. Add the sliced bell pepper and onion. Season with salt and pepper.
Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.
Warm the Tortillas:
While the vegetables are cooking, warm the tortillas in a dry skillet or microwave until soft and pliable.
Assemble the Fajitas:
To serve, place a portion of sliced steak and sautéed vegetables on each tortilla. Add your favorite toppings such as sour cream, guacamole, salsa, shredded cheese, and fresh cilantro.
Enjoy:
Roll up the tortillas and enjoy your delicious steak fajitas!