Step 1

Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before searing the steak.)

Step 2

Cover the steak with plastic wrap and use the textured side of a meat mallet to tenderize each side. Season each side with salt. I like to use a generous teaspoon of kosher salt per pound of steak.

Step 3

Combine the steak seasonings in a small bowl. Set 1 teaspoon of it aside and rub the rest over the entire surface of the steak.

Step 4

Add marinade ingredients to a gallon freezer bag. Add the steak and seal out the air. Marinade at room temperature for 25-30 minutes. Meanwhile, prepare the remaining fajita ingredients.

Step 5

Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the steak. Leave marinade and sliced garlic in the bag and discard. Sear the steak for about 3 minutes per side, or until it’s cooked to your liking. (See notes for more guidance.)

Step 6

Set the steak aside. Do not slice in yet, make sure it rests.

Step 7

Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt and remaining 1 teaspoon of seasoning and sauté for 5-7 minutes. Reduce heat to low.

Step 8

Slice the steak into thin strips. Be sure to do this against the grain- super important for tender bites of steak. Add it back to the skillet and toss to combine and heat through.

Step 9

Serve immediately with warm tortillas and your favorite toppings!