To begin, preheat your oven to 180°C (350°F). In a large bowl, mix the olive oil, ground cumin, paprika, chili powder, garlic powder, lime juice, salt, and pepper. This will be your marinade, which brings out the smoky, zesty flavors that are key to great fajitas.

Add the flank steak (or chicken) to the marinade, ensuring that the meat is fully coated. Let it sit for at least 30 minutes, or refrigerate for up to 2 hours if you have the time, this allows the flavors to deeply penetrate the meat.

While the meat marinates, prepare the vegetables. Slice the red, green, and yellow bell peppers and the onion into thin strips. This colourful combination not only adds flavour but also makes the dish visually appealing.

Heat a large cast-iron skillet or frying pan over medium-high heat. Once hot, add a bit of olive oil and sear the meat for 4-5 minutes on each side, depending on the thickness of the steak (or until the chicken is fully cooked). Once done, transfer the meat to a cutting board and let it rest for 5 minutes.

In the same pan, add the sliced peppers and onions. Sauté them for about 6-8 minutes, stirring occasionally, until they are soft and slightly charred. The leftover marinade and juices from the meat will give the vegetables a savoury, smoky flavour.

Slice the rested meat against the grain into thin strips. This ensures tender fajitas that are easy to eat and full of flavour.

While the meat rests, warm the tortillas in the oven for 3-5 minutes or on a hot skillet for about 30 seconds per side until they are soft and pliable.

To serve, place the sizzling vegetables and sliced meat on a platter. Garnish with fresh cilantro. Serve with warm tortillas and sides like sour cream, salsa, and guacamole. Guests can assemble their fajitas as desired, adding their favourite toppings for a perfect blend of flavors and textures.