Marinate the Steak: In a bowl, combine olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the flank steak, ensuring it’s well-coated. Let it marinate for at least 15 minutes—or up to overnight in the refrigerator for more flavor.

Prep the Veggies: While the steak marinates, slice the bell peppers and onion. Set them aside.

Heat the Skillet: In a large skillet, heat a drizzle of olive oil over medium-high heat until shimmering.

Cook the Steak: Remove the flank steak from the marinade, allowing excess to drip off. Sear the steak for about 4-5 minutes on each side for medium-rare, adjusting cooking time to your desired doneness. Transfer to a plate and let it rest.

Sauté the Vegetables: In the same skillet, add the sliced onion and bell peppers. Cook for 4-5 minutes until they’re tender and slightly charred, stirring frequently.

Slice the Steak: Once rested, slice the steak thinly against the grain and return it to the skillet to heat through.

Build Your Fajitas: Warm your tortillas and lay out your toppings, letting everyone build their perfect fajita!