Steak Fajitas

Step 1For the steak: In a 2-quart baking dish, whisk together the olive oil, Worcestershire sauce, light brown sugar, cumin, salt, black pepper, crushed red pepper flakes, lime juice, and garlic. Add the steak to the marinade, flipping to coat. Cover and refrigerate for 2 to 8 hours.

Step 2About 30 minutes before cooking, take the steak out of the refrigerator and allow it to sit at room temperature.

Step 3For the vegetables: Meanwhile, preheat a grill to medium-high (400°F to 450°F) and rub the grates with vegetable oil.

Step 4Toss the bell peppers and onion with the vegetable oil, chili powder, garlic powder, salt, and black pepper in a large bowl. Arrange the vegetables in a grill basket in a single layer.

Step 5Remove the steak from the marinade and pat it dry. Add the steak and vegetables to the grill. Cook the steak, covered, until nicely charred and cooked to medium doneness, about 3 minutes per side; remove to a cutting board and let rest. Cook the vegetables, covered, until tender and slightly charred, 5 to 7 minutes per side. (If using a wok-style grill basket, cook, stirring once halfway through.) Transfer the vegetables to a platter.

Step 6Slice the steak and serve with the vegetables, tortillas, lime wedges, and toppings of your choice.