Steak Fajitas

• 2 pounds skirt, flank, sirloin, or hanger steak , sliced into 1/2 inch strips
• 1 red pepper, deseeded and sliced into thin strips
• 1 bell pepper, deseeded and sliced into thin strips
• 1 medium onion, peeled and sliced into thin strips
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced

Instructions 

• Place the steak into a sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic in a bowl and mix well. Pour marinade over steak, massage the steak til coated. Seal the bag tightly and refrigerate for one hour to overnight.
• When ready to cook, heat the oven to 400 a large skillet over medium-high heat. Put the meat in an even layer on the pan. Bake for 10 minutes, add veggies stirring into some of the meat juices. Bake another 10 minutes. Remove steak and veggie from the pan with a slotted spoon and put in a serving dish.
• Serve with tortillas and desired optional garnishes