Beef Fajitas

Ingredients

• 1 whole beef flank steak
• 1/2 cup olive oil
• 3 tbsp Worcestershire sauce
• 1/3 cup fresh-squeezed lime juice
• 3 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp chili powder
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp sugar
• 2 medium onions, halved and sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• Oil, for frying
• Flour tortillas, warmed
• Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
• Salsa, for topping
• Sour cream, for topping
• Cilantro leaves, for topping

Instructions

1. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined.
2. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat.
3. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
4. Prepare the tortillas and toppings.
5. Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
6. Heat the same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare.
7. Remove and allow to rest on a cutting board for 5 minutes.
8. Slice the meat right before serving and serve with tortillas, veggies, and all the toppings.