Pat the steak dry and cut it into thin strips against the grain, setting aside.
Heat a cast iron skillet over high heat and add a tablespoon of olive oil until shimmering.
Add the steak strips to the hot skillet in a single layer. Let them sear without moving for about 2 minutes until they develop a deep brown crust.
Flip the steak and cook for another 2 minutes, until nicely browned and cooked to your preferred doneness.
Remove the steak from the skillet and set aside onto a plate.
Reduce the heat to medium, add another tablespoon of olive oil, then toss in the sliced peppers and onions. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and slightly caramelized.
Add the minced garlic, cumin, and oregano to the vegetables. Stir well and cook for 1 minute until fragrant.
Return the cooked steak to the skillet and toss everything together to combine and heat through for another 2 minutes.
Meanwhile, warm the tortillas in a dry skillet or microwave until soft and pliable.
Serve the steak and vegetable mixture onto the warm tortillas, squeezing fresh lime juice over the top and adding hot sauce if desired.
Finish with a sprinkle of chopped cilantro or shredded cheese if you like. Enjoy your vibrant, smoky fajitas!
