Fajita with sweet and spicy steak, onions and bell peppers

Ingredients:

Sweet and spicy marinade

• 1/3 cup olive oil
• 1/4 cup torn cilantro
• 1/4 cup honey
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon thyme leaves
• 6 crushed garlic cloves
• 2 jalapeños, seeded
• 1 flank steak weighing 700 g.

Pepper and onion

• 2 red bell peppers, cut into 2cm thick strips.
• 2 yellow bell peppers, cut into 2cm thick strips.
• 2 large red onions, thickly sliced
• 3 tbsp. l. olive oil
• Juice of 2 limes
• Neutral oil for frying
• Warm tortillas
• ToppingsGuacamole, sour cream, lime wedges, chopped cilantro, chopped jalapeño, pico de gallo, crumbled cotija cheese

Preparation:

1. Sweet and spicy marinade:
   
   In a food processor, combine the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon salt, and 1 teaspoon black pepper and pulse until pureed. Transfer the mixture to a bowl, add the steak, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2. Peppers with onions:
   
   Heat a cast-iron skillet over medium-high heat. Combine the peppers and onions in a bowl with olive oil, lime juice, and 1 teaspoon of salt. Add the pepper and onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are softened and the edges are golden brown, 8 to 10 minutes. Set aside.
3. Preheat the grill to medium-high heat and brush the grates with oil. Grill the steak until golden brown, 4-5 minutes per side for medium-rare. Transfer to a cutting board and slice thinly.
4. Serve with warm tortillas and toppings.