Ingredients:

For the Marinade:

• 1 ½ lbs flat iron steak
• ¼ cup olive oil
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp orange juice
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper

For the Fajitas:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For Serving:

• Warm flour or corn tortillas
• 1 avocado, sliced
• Lime wedges
• Fresh cilantro, chopped
• Sour cream, cheese, salsa (optional)

Instructions:

• In a bowl or zip-top bag, combine olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add the flat iron steak, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

• Heat a large cast-iron skillet or grill pan over medium-high heat.  Remove the steak from the marinade and pat dry.  Cook for about 4-5 minutes per side for medium-rare or until desired doneness.  Remove from the heat, let it rest for 5 minutes, then slice thinly against the grain.

• In the same skillet, add 1 tbsp olive oil.  Sauté the sliced bell peppers and onion with salt, pepper, and garlic powder until tender but still slightly crisp, about 5 minutes.

• Serve the sliced steak over warm tortillas with the sautéed peppers and onions.  Top with avocado slices, fresh cilantro, and a squeeze of lime juice.  Add any additional toppings like sour cream, cheese, or salsa.