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1. Mince the garlic and whisk it in a bowl with the lime juice, half the olive oil, cumin, chili powder, smoked paprika, Mexican oregano, salt and black pepper. Add the flank steak, turn to coat, and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours.
1.5 lb Flank steak,
3 tbsp Lime juice,
1.5 tbsp Olive oil,
3 clove Garlic,
2 tsp Ground cumin,
2 tsp Chili powder,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Slice the red, yellow and green bell peppers and the white onion into thin strips while the steak marinates.
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3. Heat a large cast-iron skillet over high heat until smoking. Sear the steak 4-5 minutes per side for medium-rare, until charred outside and about 54°C (130°F) inside. Transfer to a board and rest 10 minutes.
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4. Add the remaining olive oil to the same skillet over high heat. Cook the peppers and onion for 6-8 minutes, stirring occasionally, until charred in spots and tender-crisp. Season with a pinch of salt.
1.5 tbsp Olive oil,
1.5 tsp Salt,
1 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Green bell pepper,
1 piece White onion
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5. Slice the rested steak thinly against the grain and toss briefly with the hot peppers and onions to combine with the pan juices.
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6. Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable and lightly charred, and keep them wrapped in a towel. Slice the avocados and chop the cilantro.
12 piece Corn tortillas,
2 piece Avocado,
0.2 cup Fresh cilantro (garnish)
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7. Bring the sizzling steak and vegetables to the table with the warm tortillas, avocado, Mexican crema, cilantro and lime wedges, so everyone can build their own fajitas.
0.2 cup Fresh cilantro (garnish),
0.5 cup Mexican crema,
2 piece Lime wedges (to serve)
