Begin by placing the steak in a resealable bag. In another bag, combine the sliced peppers and onion.

In a jar with a tight lid, mix the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and minced garlic. Shake until blended.

Pour one-third of the marinade over the steak and another third over the vegetables. Keep the remaining marinade in the jar for later use. Seal both bags and refrigerate for at least one hour, or up to overnight.

When you’re ready to cook, heat a large skillet over medium-high heat. Add the vegetables and sauté until they are tender-crisp, about 5 minutes. Transfer the veggies to a plate and add the steak strips to the same skillet. Cook until the steak is thoroughly done, approximately 7-10 minutes.

Return the vegetables to the skillet, adding the reserved marinade. Serve the fajitas with warm tortillas and your choice of garnishes.