Beef Fajitas Skillet

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How to run it

1. Pat the steak dry. Slice across the grain into roughly 1/4-inch-wide strips. Toss the strips with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp chili powder, and 1 tbsp lime juice.
2. Heat a 12-inch cast-iron skillet over medium-high heat for about 5 minutes until very hot. Add 1 tbsp oil or tallow; when it shimmers, add half the beef in a single layer. Sear 1–2 minutes per side without crowding; set cooked strips on a plate. Repeat with the remaining beef and another 1 tbsp fat if the pan is dry.
3. Check the thickest piece with an instant-read thermometer. USDA FSIS lists beef steaks at "145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes" on its safe minimum internal temperature chart. If any piece reads under 145°F, return it to the hot skillet briefly. Leave the strips on the plate to rest at least 3 minutes while you cook the vegetables.
4. Add the pepper and onion strips to the same skillet with the remaining cumin and chili powder. Cook 6–8 minutes, stirring once or twice, until the vegetables soften and char at the edges.
5. Return the beef and any juices to the skillet; toss with the peppers and onions 1 minute until everything is hot. Taste and adjust salt.
6. Warm tortillas in a dry skillet or wrapped in a towel while the skillet finishes.
7. Serve the sizzling beef and vegetables straight from the skillet with tortillas, lime wedges, cilantro, and sour cream or guacamole if you like — everyone assembles at the table.
8. Leftovers: USDA FSIS Leftovers and Food Safety says: "Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated." To reheat: "When reheating leftovers, be sure they reach 165° F as measured with a food thermometer."