Quick Fajitas

Combine minced garlic with kosher salt in a mortar and pestle, grinding until a smooth paste forms. Whisk the garlic paste with lime juice, olive oil, chopped cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour the marinade mixture into a resealable plastic bag. Add the skirt steak strips to the bag, coating them evenly with the marinade, then remove any excess air and seal the bag. Refrigerate for 2 hours or overnight to allow the flavors to meld.

Remove the steak from the marinade and gently shake off any excess; discard the remaining marinade.

Preheat your oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil, forming a compact packet, and place it on a baking sheet. Bake the tortillas in the preheated oven until warmed through, approximately 10 minutes. Keep them warm.

Heat 1 teaspoon of canola oil in a large skillet over high heat until the oil starts to smoke. Sear sliced onions and bell peppers in hot oil until they're browned and almost tender, taking around 4 to 5 minutes. Transfer the onions and peppers to a plate.

Heat another 1 teaspoon of canola oil in the same skillet over high heat until the oil starts to smoke. Cook half of the steak in hot oil, browning it on all sides but still retaining a pink center, taking around 4 to 6 minutes. Transfer the cooked steak to the plate with onions and peppers.

Heat the remaining canola oil in the same skillet. Cook the remaining steak in hot oil, browning it on all sides but still retaining a pink center, taking around 4 to 6 minutes. Combine the cooked steak with onions, peppers, and any accumulated juices in the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat.

Divide the steak mixture between warm tortillas.