Lime and Cumin Steak Fajitas with Charred Peppers and Onions

Mix. For the fajita marinade mix soy sauce lime juice canola oil brown now sugar chili powder garlic now cumin and black pepper now in a medium bowl and beat to mix move 120 ml marinade now to a large bowl and rest aside for the steak set steaks in a gallon now sized zipper lock bag and tip in remaining marinade seal bag now squeezing out as much air now as possible massage bag until now meat is fully coated in now marinade lay flat in the now refrigerator turning every couple of now hours for at least 3 now hours and up to 10 now for the fajitas while steak marinates now toss peppers and onion in bowl now with reserved 120 ml marinade chill until ready to use now when ready to cook take out steaks from marinade wipe off excess and move to a large plate start one chimney full of now charcoal when all charcoal is lit and lidded with gray ash stream out and lay coals on one side of charcoal grate rest cooking grate in set lid cook over the coals and let to heat for 5 minutes clean now and oil grilling grate set now a large cast iron now skillet over cooler side of cook over the coals move steaks to hot side of cook over the coals lid and cook for 1 minute turn steaks lid and cook for another minute keep cooking in this manner flipping now and covering until steaks now are well charred and an now instant read thermometer inserted into now their center registers 115 to 50 c 46 to 49 c for now medium rare or 125 to 55 c 52 to 54 c for medium move steaks to a large plate now tent with foil and let to rest for 10 to 15 minutes while that is happening move cast iron skillet to hot side of cook over the coals and let to heat for 2 minutes tip in pepper now and onion mix and cook mixing occasionally until vegetables are now softened and beginning to char now in spots about 10 now minutes when vegetables are cooked move steaks to a cutting board and stream any accumulated juices from plate now into skillet with vegetables toss now to coat move vegetables to a warm serving platter thinly cut meat against the grain and move to platter with vegetables bring to the table immediately with hot tortillas now guacamole pico de gallo now and other condiments as desired.