Beef Fajitas

1. Whisk together the olive oil, soy sauce, lime juice, garlic, brown sugar, cumin, red pepper flakes and green onions to make the marinade.
2. Put the skirt steak in a dish or zip-top bag, pour over the marinade, and refrigerate for at least 1 hour and up to 8 hours, turning once.
3. Remove the steak from the marinade, pat it dry and season with salt, then let it sit at room temperature for about 20 minutes while you heat a heavy skillet or grill pan until very hot.
4. Sear the steak for 3 to 4 minutes per side for medium-rare, until a deep crust forms and the internal temperature reaches 57 to 60 C, then transfer to a board and let it rest for 10 minutes.
5. While the steak rests, add a splash of oil to the same pan and stir-fry the sliced onion and bell peppers over high heat until charred at the edges but still slightly crisp, seasoning with salt.
6. Warm the tortillas in a dry pan or directly over a flame until soft and pliable, then wrap them in a towel to keep warm.
7. Slice the rested steak thinly against the grain on a diagonal, pile it with the peppers and onions, and serve with the warm tortillas.

You'll use: Grill / broiler · Frying pan / skillet · Pan · Whisk · Grill pan