Flash-Seared Steak Fajitas with Sautéed Peppers

Place the 1 lb raw flank steak on a cutting board and slice it against the grain into thin, 2-inch long strips.

Wash the red bell pepper, remove the seeds, and slice into thin strips. Peel the yellow onion and slice into thin half-moons.

In a medium bowl, whisk together 1 tbsp vegetable oil, the juice from 1 lime, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add the steak strips and toss to coat thoroughly.

Heat 1 tbsp vegetable oil in a large heavy skillet or cast-iron pan over high heat until just starting to smoke.

Add the steak strips to the pan in a single layer. Sear without moving for 90 seconds to develop a dark crust, then flip and cook for another 90 seconds. Remove the steak from the pan and set aside on a plate.

In the same pan, add the sliced red pepper and yellow onion. Sauté over medium-high heat for 5-6 minutes, stirring occasionally, until the vegetables are softened and have charred edges.

While the vegetables cook, warm 6 flour tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

Return half of the cooked steak to the pan with the vegetables to warm through for 30 seconds (reserve the other half of the steak for tomorrow's lunch).

Serve the steak and peppers in the warm tortillas, topped with 1/2 cup shredded cheddar cheese.