Zesty Grilled Steak Fajitas with Fresh Veggies

Ingredients:
2 pounds skirt, flank, sirloin, or hanger steak, sliced into 1/2-inch strips
1 red pepper, deseeded and sliced into thin strips
1 bell pepper, deseeded and sliced into thin strips
1 medium onion, peeled and sliced into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
Pinch of cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
6-8 tortillas, warmed
Optional Garnishes:
Sour cream
Guacamole
Salsa
Instructions:
Marinate the Steak and Vegetables: Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. In a jar with a screw-top lid, combine olive oil, lime juice, chili powder, cumin, cayenne pepper, salt, black pepper, and minced garlic. Shake until well mixed. Pour 1/3 of the marinade over the steak and another 1/3 over the vegetables. Reserve the remaining marinade. Seal the bags tightly and refrigerate for at least one hour, up to overnight for best flavor.
Cook the Vegetables: Heat a large skillet over medium-high heat. Pour the marinated vegetables into the skillet and cook until they are just tender-crisp, about 5 minutes. Remove the vegetables from the skillet and set aside.
Cook the Steak: In the same skillet, cook the steak strips for about 7-10 minutes until cooked through. Once the steak is done, add the reserved marinade along with the cooked vegetables back into the skillet. Stir and heat through for 1-2 minutes.
Assemble and Serve: Serve the steak fajitas with warmed tortillas. Garnish with optional toppings like sour cream, guacamole, or salsa.
Prep Time: 10 minutes | Marinating Time: 1 hour | Cook Time: 15 minutes | Total Time: 1 hour 25 minutes | Servings: 6