Sizzling Steak Fajitas

For the seasoning rub

1. Combine the chili powder, cumin, coriander, garlic powder, onion powder, citric acid, crumbled bouillon cube, and black pepper in a small bowl.

For the guacamole

2. Scoop the avocado flesh into a medium bowl.

3. Microplane the garlic clove into the bowl with the avocado.

4. Squeeze in the lime juice and add the salt.

5. Mash the avocado with a fork until desired consistency is reached.

6. Fold in the chopped cilantro.

7. Cover the guacamole tightly with plastic wrap pressed directly onto the surface to prevent browning, and chill until ready to use.

For the sizzle sauce

8. Combine the soy sauce, lime juice, and vegetable oil in a small squeeze bottle and shake to mix.

For the fajitas

9. Cut the skirt steak with the grain into 3-to-4-inch long pieces.

10. If any steak pieces are thick, slice them horizontally in half to make them thinner.

11. Spray both sides of each steak piece with olive oil spray.

12. Season all sides of the steak pieces evenly with salt.

13. Generously coat all sides of the steak pieces with the seasoning rub, pressing it into the meat.

14. Place the seasoned steak pieces on a wire rack set inside a baking sheet and refrigerate uncovered for 1 to 2 days.

    Then 1440 min of waiting

15. Remove the steaks from the refrigerator and bring them to room temperature for 20 minutes before cooking.

    Then 20 min of waiting

16. Slice the red bell pepper, green bell pepper, yellow onion, and remaining garlic cloves into thin strips.

17. Place a cast iron sizzle platter on a stove burner over low heat to start preheating.

18. Heat 1 tbsp of vegetable oil in a large frying pan over high heat until it reaches 400–450°F (200–230°C).

19. Add 4 steak pieces to the hot pan and place a heavy press or weight on top of them.

20. Sear the steaks on the first side for 2 minutes.

21. Remove the weights, flip the steaks, reapply the weights, and cook on the second side for 1 to 2 minutes.

22. Remove the cooked steaks to a plate and let them rest while repeating with any remaining steak pieces.

    Then 5 min of waiting

23. Add the remaining 1 tbsp of vegetable oil to the same pan over high heat.

24. Add the sliced onions, season with salt, and toss in the oil for 2 to 3 minutes until they begin to soften and pick up color.

25. Add the sliced red and green bell peppers, season with salt, and cook over high heat, tossing frequently, for 2 to 3 minutes to char the edges.

26. Add the sliced garlic to the pan and toss with the vegetables for 1 minute until fragrant.

27. Pour 1 to 2 tbsp of the prepared sizzle sauce into the pan to deglaze, scraping up any browned bits from the bottom.

28. Move the vegetable pan to a back burner on low heat to keep warm.

29. Increase the heat under the cast iron sizzle platter to high until smoking hot, about 500°F (260°C).

30. Toast the flour tortillas directly over an open gas flame for 10 to 15 seconds per side until slightly charred and puffed.

31. Stack the toasted tortillas inside a clean kitchen towel to steam and keep soft.

32. Slice the rested steaks across the grain into thin strips.

33. Carefully transfer the charred peppers and onions onto the smoking hot cast iron sizzle platter using tongs.

34. Arrange the sliced steak strips on top of the vegetables.

35. Move the sizzle platter to its wooden serving base.

36. Squirt the remaining sizzle sauce over the hot meat and vegetables at the table to create an immediate sizzle and steam.

37. Garnish with fresh cilantro sprigs and serve immediately alongside warm tortillas, guacamole, shredded cheese, sour cream, pickled jalapeños, and lime wedges.