For easy steak fajitas, organize 1 flank steak, 4 colored bell peppers, 2 onions, 1/3 cup lime juice and 3 garlic cloves. Gather 3 tablespoons Worcestershire, 1 tablespoon sugar, 1 tablespoon each chili and cumin powder and 1/2 teaspoon red pepper flake. Cook marinated meat approximately two minutes per side.
In a large mixing bowl, combine a 1/2 cup of quality olive oil along with the spices, garlic, lime juice, Worcestershire and sugar. For extra flavor, add 1 teaspoon salt and 1 tablespoon ground black pepper. Having integrated the ingredients, pour half of it into a waiting bowl and add the meat. In the original bowl, add the now chopped onions and bell pepper. Cover each vessel with plastic wrap, allowing the contents to marinate for two hours.
Once the items have marinated, add the vegetables to a hot skillet, cooking them until they begin to caramelize, but not so long that they lose their bite. In a separate heated skillet or grill pan, cook the marinated steak for the allotted time. If medium rare is too underdone, continue cooking until the optimal temperature is achieved. After resting it for five minutes, slice the meat and serve it in warmed tortillas with the vegetables. For classic accompaniments, consider fresh cilantro leaves, salsa, sour cream and shredded cheeses, such as cheddar, jack or queso fresco.