Steak Fajitas

Ingredients:

Steak

• 1 teaspoon light brown sugar
• 0.5 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 1 skirt steak weighing 450 g.
• 3 sweet peppers of different colors, cut into thick strips
• 1 large yellow onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tbsp. vegetable oil
• 1/4 cup tightly packed fresh cilantro leaves

Innings

• Iceberg lettuce, shred finely
• 0.5 cup sour cream
• 8 small corn tortillas

Preparation:

1. In a small bowl, combine sugar, chili powder, cumin, garlic powder, paprika, 1.5 teaspoons salt, and 1/2 teaspoon black pepper to make a dry steak spice mix.
2. Place the steak on a parchment-lined baking sheet. Rub both sides generously with the spice mixture. Let the steak come to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
3. Place the grill pan over medium heat and heat for 5 minutes.
4. Place the bell pepper and onion in a large bowl. Drizzle with olive oil. Season generously with salt and pepper. Place the vegetables on a hot grill pan. Cook, stirring occasionally, until tender, 8-10 minutes. Transfer the grilled vegetables to a serving platter and cover with foil to keep warm.
5. Brush a hot grill pan with vegetable oil. Place the steak in the pan and cook for 3 minutes. Flip and cook for another 3 minutes. Transfer the steak to a cutting board and let rest for at least 5 minutes.
6. Slice the steak into thin strips across the grain. Place the meat on top of the warm vegetables and sprinkle with cilantro leaves. Serve with shredded iceberg lettuce, sour cream, and warm tortillas.