Grilled Skirt Steak Fajitas

• 900g skirt steak
• Olive oil
• Salt & freshly ground black pepper
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 corn tortillas
• 3 bell peppers, cut into slices
• 1 red onion, sliced
• 1/2 cup cilantro leaves, roughly chopped
• 1 cup guacamole
• 1 cup fresh salsa (tomatoes, onions, jalapeno peppers, cilantro, and lime) or store bought  
• 1/2 cup sour cream
• 2 limes, cut into wedges

Preheat grill to 200°C.

Place the skirt steak on a sheet pan, then drizzle with olive oil to coat the steak. Season all over with salt, pepper, chilli powder, cumin, garlic and onion powder, rubbing the mixture into the steak until evenly coated.

Place a pizza pan or griddle on the grill to preheat for 5 minutes. Add the tortillas and toast on each side. Wrap the tortillas in foil and transfer to the cooler side of the grill to keep warm.

Add the steak to the pan and cook on each side until seared and brown, about 5 minutes per side. Remove the steak from the pan and place on a cutting board to rest 5 minutes. Meanwhile, add the peppers and onions to the pan, adding more oil as needed. Season the vegetables with salt and sauté until softened and brown about 5 minutes. Slice the steak against the grain and add it to the pan to reheat. Garnish the steak with cilantro.

Bring the pan with the steak and peppers to the table, and serve immediately alongside warm tortillas, guacamole, pico de gallo, sour cream and lime wedges.