Steak fajitas

Cut the roast in half, then halve each piece horizontally, to get four half inch to three quarter inch steaks.

Season the steaks heavily with salt and cracked black pepper on both sides and leave them to cure about 10 minutes.

Julienne the bell peppers and the poblano, removing the watery inner ribs.

Halve the onion and cut it pole to pole into quarter inch strips so it holds its texture over high heat.

Press the garlic and mix the cumin, chili powder, paprika and oregano into a fajita seasoning.

Heat a 12 inch cast iron pan over very high heat, add the oil and heat until it shimmers and just wisps smoke.

Dab excess moisture off the steaks; moisture makes a bad sear.

Press each steak into the pan with a spatula for five to six seconds, then cook 90 seconds total on the first side.

Flip and cook 60 to 90 seconds on the second side, then rest on a plate.

Soak up about half the oil with a paper towel, add the peppers, poblano and onions with a strong pinch of salt, and scrape up the beef fond.

Sear and toss every 45 to 60 seconds for about five minutes total over very high heat, until caramelized and softened but not mushy.

Add the garlic and the spices, stir to combine and pull off the heat once the garlic smells lightly fried rather than raw.

Warm flour tortillas in a non-stick pan over medium low heat.

Slice the rested steaks thinly against the grain, an eighth to a quarter inch.

Combine the sliced beef and the resting juices with the vegetables, add the lime juice and chopped cilantro and toss.

Reheat the mix briefly in the medium low pan, just enough to heat it through.

Fill a tortilla with four to six ounces of the mix, top with tomatillo salsa, grated queso fresco and more chopped cilantro.