- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- Four 10-12-ounce beef strip steaks
- 3 tablespoons vegetable oil
- 8 fajita-style flour tortillas
- 2 yellow bell peppers, cut in half and seeded
- 8 plum tomatoes, cut in half
- 12 green onions, cut in half
- 2 limes, cut in half
Preheat the oven to 350 degrees. Preheat 2 large cast iron skillets over medium-high heat.
Combine the chili powder, oregano, cumin, salt, and pepper in a small bowl; rub the mixture evenly over the steaks.
Pour 1 tablespoon oil into each of the hot skillets. Add 2 steaks to each pan and sear, turning every minute, until the steaks reach desired degree of doneness (10-12 minutes or an internal temperature of 120 for medium rare). Transfer the steaks to a platter, cover loosely with foil, and let stand.
Wrap the tortillas in foil and warm in the oven as the vegetables cook.
Increase the heat under the skillets to high. Add some of the remaining 1 tablespoon oil to each pan, if necessary. Divide the bell peppers, tomatoes, green onions, and lime halves into 2 equal piles; add to the hot pans. Cook, tossing the vegetables and limes a few times, until slightly charred, 3-4 minutes. Transfer the mixture to the platter with the steaks.
To serve, heat both skillets over high heat; return the steaks and fajita vegetables to the pans and squeeze the charred lime halves over the top. Serve with the warm tortillas. Each diner gets their own steak and can help themselves to the vegetables in the pans.