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In a large resealable bag or shallow dish, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and red pepper flakes. Add the steak, making sure it’s well-coated in the marinade. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
Cook the Vegetables:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, season with salt and pepper, and sauté for 6-8 minutes until softened and slightly charred. Remove from the skillet and set aside.
Cook the Steak:
In the same skillet or on a grill, heat to medium-high. Remove the steak from the marinade, letting any excess drip off. Cook the steak for 4-5 minutes per side for medium-rare, or adjust cooking time for your preferred doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
Assemble the Fajitas:
Fill each tortilla with slices of steak and sautéed vegetables. Add your favorite toppings and serve immediately.
Serving and Storage Tips:
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