Step by step

Method

6 steps

1. 1

   Mix the chili powder, cumin, smoked paprika, salt, and pepper. Toss half with the thinly sliced steak and keep the rest for the veggies. If the steak isn't already thin, slice against the grain into strips — it cooks faster and stays tender.

2. 2

   Get a cast-iron skillet ripping hot over medium-high — a drop of water should vanish on contact. Add the oil, then sear the steak in batches so it browns instead of steams, about 2 minutes per side. Transfer to a plate; it'll finish later.

3. 3

   Toss the peppers and onion into the same pan. Cook 5–7 minutes, stirring now and then, until the edges char in spots and the onion softens. Sprinkle on the reserved seasoning.

4. 4

   Return the steak and any juices to the skillet. Squeeze in the lime and toss 20–30 seconds just to warm through and coat everything. You should hear a little sizzle.

5. 5

   Warm flour tortillas in a dry skillet or wrapped in foil in a low oven while the meat rests a minute.

6. 6

   Pile the fajitas onto a platter and serve with the warm tortillas, salsa, and cilantro. Let people build their own.