Steak Fajitas

Prepare the marinade by combining the following in a small bowl: orange juice, lime juice, olive oil, Worcestershire sauce, cilantro, and minced garlic. Whisk together the spices in another small bowl: chili powder, sugar, paprika, cumin, onion powder, garlic powder, cayenne pepper, and salt & pepper. (I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference.) Whisk to combine the spices. Add 1 tablespoon of the spice mix to the marinade. Whisk together the marinade.

Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in a large freezer bag and pour ALL BUT 1/4th cup marinade over the steak. Massage into the steak, seal up the bag, and place in the fridge. Refrigerate for at least an hour and up to 8 hours, turning the steak at least once. Remove steak from the fridge 30 minutes before cooking and let stand at room temperature.

Drain marinade from meat and pat dry with paper towel (we don't want to stew the meat). Sprinkle the remaining spices (should be about 1 tablespoon) evenly on both sides of the steak. Pat this mixture over the steak (don't rub it in). Heat a cast iron skillet over medium-high heat with 1 tablespoon olive oil. Cook steak for about 4-5 minutes per side or until steak is medium rare (130-135 degrees F). Use a meat thermometer for best results. Once cooked, let the meat rest on a cutting board, tented with aluminum foil, for 5-10 minutes. Slice very thinly against the grain into strips.

Heat grill or grill pan to high heat. Clean and lightly oil the grill grates (or ridges on a grill pan). I do this by pouring a little canola oil over a paper towel, holding it with tongs, and running it along the grates or ridges. Drain marinade from meat and pat dry with paper towel. Sprinkle the remaining spices (should be about 1 tablespoon) evenly on both sides of the steak. Pat this mixture over the steak (don't rub it in). Grill the steak, covered, for about 4-5 minutes per side or until steak is medium rare (130-135 degrees F). Let the meat rest on a cutting board, tented with aluminum foil, for 5-10 minutes. Slice very thinly against the grain into strips.

To cook in a skillet: slice peppers and onion into thin strips. Wipe down the pan you used to cook the steak in with a paper towel and tongs (doesn't need to be perfectly clean). Add a tablespoon of oil and place over medium-high heat. Add peppers and onions. Season to taste with salt and pepper. Cook, stirring occasionally, until crisp tender, about 8 minutes.

To cook on a grill or grill pan: drizzle 2 tablespoons olive oil, salt, and pepper over the 3 full peppers (not sliced) and sliced onion. Heat a grill to high heat and place the peppers and onions directly over the heat. Turn the peppers every 2 to 3 minutes until they are completely charred, about 10 minutes total. Flip the onion slices after 2-3 minutes and remove around 6 minutes total or until charred to liking. Let cool completely and then thinly slice the peppers.

Fill tortillas with cooked and sliced steak, bell peppers, onions, and any desired toppings such as sour cream, guacamole or sliced avocado, tomatoes or pico, and fresh cilantro and/or lime. Drizzle reserved 1/4 cup marinade over everything. Fold up and enjoy!