Beef Fajitas Skillet

Slice 500g skirt steak at a diagonal against the grain into 5mm thick strips.

Combine 2 tablespoons lime juice, 2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1 teaspoon salt, pour over the beef, and marinate for 10 minutes.

Remove the seeds from 1 red and 1 green bell pepper and slice each into 1cm thick lengthwise strips.

Slice 1 onion the same way into 1cm thick lengthwise strips as well.

Preheat a cast-iron or heavy pan over high heat for 2 minutes.

Spread out the vegetables, leave them undisturbed for 1 minute, cook for another 2 to 3 minutes, and remove while still crisp.

Spread the marinated beef in a single layer in the same hot skillet without crowding, leave undisturbed for 2 minutes until a deep brown crust forms on the underside, then flip and cook 1-2 minutes more, removing while a slight pink remains inside.

Return the reserved vegetables to the pan with the beef and toss together over high heat for 1 minute to combine all the flavors, then season with 0.5 teaspoon pepper and adjust salt if needed.

Warm the 8 tortillas in a dry pan or microwave for 10-15 seconds each to make them pliable.

Divide the fajita mixture among the tortillas and serve immediately, as the vegetables will release moisture and lose their texture if left to sit.