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Rach brings back a favorite from when she was a kid: fajita night!
Preheat a large cast-iron skillet over medium-high heat.
Season the steak with salt and pepper, and whisk up marinade: juice of 1 lime, 3 tablespoons oil, cumin, coriander, granulated garlic and onion, oregano, Worcestershire and hot sauce. Turn meat in marinade and let stand while heating a large griddle or grill pan over medium-high heat. Cook steak 2-3 minutes on each side for medium-rare to medium doneness.
Toss red onions with juice of remaining lime, salt and pepper.
To skillet, add remaining tablespoon oil, a turn of the pan, sliced peppers and white onion. Toss 3-4 minutes to char at edges and soften a bit. Add salt, pepper, garlic and hot peppers; toss a minute or 2 more. Deglaze pan with beer or stock.
Slice steak and add to cast-iron skillet with the veggies.
Char tortillas over an open flame or in a hot, ungreased skillet to blister on both sides. Keep warm in tortilla warmer or wrapped in foil.
Garnish the fajita skillet with radishes and pickled red onions; serve from the pan with charred tortillas, homemade or store-bought salsa and hot sauce alongside.