Quick Skillet Steak Fajitas with Speedy Marinade

1.In a medium bowl, whisk together all ingredients listed under 'For the Speedy Marinade': olive oil, lime juice, chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper.

2.Add the thinly sliced sirloin steak to the marinade, toss to coat thoroughly, and let it sit for a minimum of 10 minutes while you prepare the vegetables. For best flavor, marinate up to 30 minutes, but no longer due to the lime juice.

3.Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.

4.Add the sliced onions and bell peppers to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred at the edges.

5.Remove the cooked vegetables from the skillet and set them aside on a plate.

6.Increase the heat to high. Add the marinated steak (shaking off any excess marinade) to the hot skillet in a single layer if possible; cook in batches if necessary to avoid crowding the pan, which causes steaming instead of searing.

7.Sear the steak for 1 to 2 minutes per side until nicely browned and cooked through (since it is thinly sliced, it cooks very quickly). Season lightly with additional salt and pepper if desired.

8.Return the cooked vegetables to the skillet with the steak. Toss everything together quickly for about 30 seconds to reheat the vegetables and combine the flavors.

9.While the steak and vegetables are combining, warm the flour tortillas according to package directions (usually wrapped in a damp paper towel and microwaved for 30 seconds or heated directly on a dry skillet).

10.Serve the steak and vegetable mixture immediately with warm tortillas and desired toppings like sour cream, cheese, and salsa.