Honey Apricot Fajitas

Combine all marinade ingredients in a medium sized bowl. Reserve 1/2 cup, transfer the rest to a large ziplock bag with the steak. Marinate steak, sealed in the bag, in the fridge for at least 3 hours, up to 10.

While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

When ready to cook, remove steak from the bag, discard the marinade, and pat the steak dry.

Heat a cast iron skillet over medium-high to high heat. Add enough canola or grapeseed oil to cover the bottom of the skillet, and heat until shimmering.

Cook steak, turning every 30 seconds until cooked slightly less than your liking, and nicely brown or ever charred on the outside. Do not overcrowd the skillet, do this in batches if need be. Let steak rest on a plate or platter.

Add vegetables to the skillet, and saute until nicely browned and very tender.

Transfer the steak to a cutting board, adding any accumulated juices to the skillet. Thinly slice the steak across the grain, add to skillet, and toss to combine.

Serve with tortillas and your choice of toppings!