Prepare the Marinade: In a medium bowl, combine the olive oil, lime juice, minced garlic, smoked paprika, ground cumin, dried oregano, chilli powder, salt, and pepper. Whisk everything together until you have a smooth paste.

Marinate the Steak: Pat the steak dry with a paper towel. Place it in the bowl with the marinade and use your hands to rub the mixture all over the beef, ensuring it's completely coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 4 hours.

Sear the Steak: Heat a large, heavy-based frying pan or cast-iron skillet over a high heat until it's very hot – you should see faint wisps of smoke. Carefully place the marinated steak in the pan. Cook for 3-5 minutes per side for a medium-rare finish, depending on the thickness. Avoid moving it around too much to allow a good crust to form.

Rest the Steak: Once cooked to your liking, transfer the steak to a cutting board. Cover it loosely with foil and let it rest for 10 minutes. This step is crucial for a juicy result. I find that resting is the single most important part of cooking any steak well.

Cook the Vegetables: While the steak is resting, reduce the heat under the pan to medium-high. Add the 1 tbsp of vegetable oil. Tip in the sliced onion and all the peppers. Sauté for 6-8 minutes, stirring occasionally, until they are softened but still have a bit of a bite. They should have some lovely charred spots on them.

Slice the Steak: After resting, slice the steak thinly against the grain. You’ll notice the juices have redistributed, making every slice tender.

Combine and Serve: Add the sliced steak and any juices from the cutting board back into the pan with the vegetables. Stir everything together for a minute to warm the steak through. Serve immediately, straight from the sizzling pan.

Warm the Tortillas: While the steak is cooking, you can warm your tortillas. Wrap them in foil and place them in an oven preheated to 150°C (130°C fan) for 10 minutes, or heat them one by one in a dry frying pan for 30 seconds per side.