In a shallow dish, whisk together the lime juice, minced or
pressed garlic, cumin, salt, and pepper. Add the steak, turning to coat well. Cover and chill in a refrigerator overnight.
Cook the vegetables
Prepare the vegetables. Chop the onion, mince the garlic, and cut the pepper into 1,5 cm strips. Heat the oil in a skillet over medium heat. Add the onion, garlic, and pepper, then sauté with stirring, 8-10 min until the peppers are softened. Add salt and pepper. Set aside.
Broil or outdoor grill
Preheat the broiler.
Drain the steak and pat dry, then put it on the rack of a broiler pan under a preheated broiler 7-10 cm from the heat for about 4-5 min on each side (the exact time depends on steak's thickness and on how you prefer it done). Alternatively, on an outdoor grill, put the steak on lightly oiled grill rack and grill, turning once, 6 to 10 min total for medium-rare.
Transfer to a cutting board, then let the meat stand for a few minutes in order to reabsorb the meat juices. Slice thinly across the grain and on the diagonal. Arrange the slices on a serving platter with the vegetables.
Heat the tortillas in a microwave oven
Stack the tortillas (up to 6 at a time), place in a microwave-safe plastic bag so they don't dry out, and heat in a microwave oven using high power 30 sec-1 min, or until they are heated through and pliable.
Assemble the fajitas
Put a few slices of steak on each tortilla, add some of the sautéed vegetables, and sour cream (optional). Roll up the tortilla to enclose the filling.
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