Tiger Woods

Instructions

1. 1. Combine all marinade ingredients and whisk well. Add the steak, turning to coat. Marinate in the refrigerator for at least 4 hours, up to overnight. The lime juice tenderizes the skirt steak.
2. 2. Remove steak from the marinade and discard the marinade. Pat the steak lightly dry — excess marinade will steam the meat rather than sear it.
3. 3. Heat a large cast-iron skillet or grill pan over very high heat until smoking. Add 1 tablespoon of oil.
4. 4. Sear the steak for 3 to 4 minutes per side without moving it. Skirt steak is thin — you want a hard sear and a slightly pink centre. Internal temperature should be 130°F for medium-rare.
5. 5. Transfer to a cutting board. Rest for 5 minutes, then slice against the grain at a 45-degree angle into thin strips.
6. 6. For the peppers: in the same skillet (add more oil if needed), cook the onions over high heat for 3 minutes without stirring — you want char, not just browning. Toss and continue cooking for 2 more minutes. Add the bell peppers and cook for 3 to 4 minutes until just tender with some char. Season with cumin, salt, and a squeeze of lime.
7. 7. Warm the tortillas: wrap in a damp kitchen towel and microwave for 45 seconds, or warm in a dry skillet one at a time.
8. 8. Serve the steak slices and peppers on a sizzling cast-iron platter if possible — the sizzle is part of the theatre. Let guests build their own fajitas with all the accompaniments.