This is a quick and easy way to enjoy weeknight steak fajitas. I would normally cook these up on the grill, but this alternate recipe has become one of my favorites.
Mix all marinade ingredients together.Doctor this marinade up to your liking. I used a splash of paprika in mine.
Coat the steak with the marinade and let sit at room temperature for about an hour, or longer in the fridge. This step can be done ahead of time. Once saturated, sprinkle the steak with salt.
Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add 1 tablespoon of oil to the pan and let it heat for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes on each side will yield a medium rare steak, depending on the thickness of the cut.
Remove from pan and let sit, tented with foil, for 5 minutes.
Meanwhile, add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
Slice the meat against the grain into thin slices. The thinner the slice, the easier it is to chew. Server with a warmed tortilla, peppers, onions, guacamole, salsa, shredded lettuce, and shredded cheddar cheese.