INGREDIENTS

1/4 c. extra-virgin olive oil, plus more for cooking

Juice of 1 lime

1 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. chili powder

1 lb. skirt steak

Kosher salt

Freshly ground black pepper

1 bell pepper, thinly sliced

1 large onion, sliced into half moons

Tortillas,

for serving

Sour cream,

Cilantro,

Pico de Gallo,

DIRECTIONS

1. In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerate for 20 minutes and up to 4 hours. 
2. Preheat grill to medium-high. Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat. 
3. Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on grill and cook to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to skillet with veggies. 
4. Garnish steak and veggies with cilantro and serve immediately with tortillas, sour cream, cilantro, and pico de gallo.