Slice the peppers and onions into strips and grill or sauté them until lightly charred but still remaining partially firm.
Prepare the steak by seasoning on both sides on cooking on a well oiled grill or searing in a skillet. Cook until both sides have a golden brown char and the internal temperature reads 155°F. Or feel the for a firmer center with subtle give by putting pressure on the center of the steak. Alternative cooking option: cut the steak into strips and cook until done to your desired level.
Prepare the toppings by washing and drying produce and cutting and slicing the raw veggies. crumble to cotija cheese and set up any sour cream, salsa or hot sauce.
Heat the tortillas in a hot skill, griddle or on a grill until charred spots begin, then fold it twice and tuck it onto your plate under your fajitas.
Assemble fajitas as you desire or eat bite to bite, tearing a small piece of tortilla for each bite instead of using a utenisil.
