seared-steak fajitas... 15 minutes plus marinating

the goods:

3/4 pound top round steak

1 tablespoon soy sauce

1/4 cup plus 1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

2 medium green bell peppers, seeded and thinly sliced

1 large white onion, halved and thinly sliced

corn or flour tortillas, warmed

1/2 cup grated white cheddar

1 large tomato, chopped

sour cream, for serving

cilantro sprigs, for serving

In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.

Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 3 minutes per side (depending on thickness). Transfer to a cutting board and loosely tent with foil.

Add peppers and onion to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 5 to 7 minutes.

Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, sour cream, and cilantro.