Mama's Fab-u-lous Fajitas

Whisk lime juice cilantro jalapeno pepper olive oil garlic and cumin together in a large glass or ceramic bowl. Add skirt steak onion and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 30 minutes to 2 hours.

Remove steak onion and peppers from marinade and shake off excess. Discard remaining marinade.

Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center about 3 minutes per side. Transfer meat to a plate tent with aluminum foil and let rest for 5 minutes.

Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.