Fajitas with steak, onions and bell peppers

Ingredients:

• 0.7 kg skirt steak
• 1 tbsp paprika
• 2 tsp light brown sugar
• 1 tsp ground cumin
• 1.5 tsp chili powder
• 0.5 tsp ancho chili powder
• 0.5 tsp garlic powder
• Juice of 3 limes + wedges for serving
• 3 tbsp. extra virgin olive oil + extra for grilling
• 4 bell peppers (red, orange and/or yellow), thinly sliced
• 2 red onions, thinly sliced
• 8 - 12 wheat tortillas
• Grated cheddar chopped fresh cilantro, for serving

Preparation:

1. In a small bowl, combine paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder, and 1 teaspoon salt.
2. Place the steak in a large zip-lock plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil, and the spice mixture; seal the bag and massage the spices into the meat. Refrigerate for 30 minutes to 2 hours.
3. Meanwhile, heat a large cast-iron skillet over medium-high heat. In a large bowl, combine the peppers and red onion with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes, and 1 teaspoon salt. Add to the skillet and cook, stirring, until the vegetables are softened and crispy around the edges, 8 to 10 minutes.
4. Preheat the grill to medium-high heat and brush the grates with olive oil. Cook the steak for 3-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5-10 minutes.
5. Heat the tortillas according to package directions. Slice the steak across the grain and season with salt. Serve on the tortillas with onions and peppers, topped with cheese and cilantro, and garnished with lime wedges.