Steak Fajita Plate

Pat steak dry and slice thinly against the grain. In a small bowl, whisk together lime juice, minced garlic, olive oil, cumin, chili powder, salt, and black pepper.

Toss sliced steak with the marinade and let sit for 15 minutes while prepping vegetables.

Slice bell peppers and onion into 0.25-inch strips. Mince 2 cloves garlic for the vegetables.

Heat a grill or cast-iron skillet over high heat until very hot. Working in batches if needed, cook steak strips 1–2 minutes per side until browned but still pink in the center. Transfer to a warm plate and tent with foil.

On the same grill or skillet, heat 1 tbsp vegetable oil over medium-high heat. Add peppers and onions and cook, stirring occasionally, for 5–7 minutes until softened and lightly charred. Add minced garlic and cook 30 seconds. Season lightly with salt and pepper.

Warm flour tortillas directly over the grill or in a skillet for 20 seconds per side until pliable.

Arrange steak, vegetables, warm tortillas, lime wedges, salsa, and sour cream on a serving platter. Diners fill their own tortillas and customize with toppings.