Spicy Southwestern Beef Fajitas

1.In a large bowl, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade.

2.Add the sliced beef flank steak to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.Preheat a grill or grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.

4.While the grill is heating, prepare the vegetables. Slice the bell pepper and onion into thin strips.

5.Once the grill is hot, remove the beef from the marinade, allowing excess marinade to drip off. Place the beef strips on the grill and cook for about 3-4 minutes per side, or until they reach your desired doneness (medium-rare is recommended).

6.In the last few minutes of grilling the beef, add the sliced bell pepper and onion to the grill. Cook until they are tender and slightly charred, about 4-5 minutes, turning occasionally.

7.Remove the beef and vegetables from the grill and let them rest for a few minutes before slicing the beef into bite-sized pieces if necessary.

8.Warm the flour tortillas on the grill for about 30 seconds on each side until they are pliable and have grill marks.

9.To serve, place a generous portion of the grilled beef and vegetables in the center of each tortilla. Top with fresh cilantro, sour cream, salsa, and shredded cheese as desired. Roll up the tortillas and enjoy!