In a ziplock bag, combine the beef steak with orange juice, lime juice, minced garlic, cumin powder, coriander powder, onion powder (if using), chipotle powder, salt, and black pepper. Massage the beef to ensure it’s evenly coated and refrigerate it for at least 2 hours or up to overnight.

Thirty minutes before cooking, remove the beef from the marinade to bring it to room temperature. Pat it dry with paper towels to ensure a nice sear. Discard the marinade.

Drizzle about 1/2 tablespoon of oil on each side of the beef, using a total of 1 tablespoon.

Heat a BBQ grill or skillet over high heat and cook the beef to your liking. Once cooked, transfer the beef to a plate and cover it loosely with foil to rest.

In the same skillet, add another 1/2 tablespoon of oil and sauté the sliced onions with a sprinkle of salt and pepper until soft and charred, about 5-7 minutes.

Remove the onions and cook the bell peppers in the same skillet with the remaining 1/2 tablespoon of oil until charred and tender, about 5 minutes.

Thinly slice the beef against the grain and serve it with the sautéed onions and bell peppers on warmed tortillas.

Add avocado, cilantro, sour cream, lime wedges, and fresh tomatoes or pico de gallo on the side, encouraging everyone to build their own fajitas.