Cook's Illustrated Skillet Fajitas

This is a quick and easy week night meal, and it is so delicious.  Aaron and Owen gave it a 7, Aaron because he wanted the meat in smaller pieces and Owen because he didn't like the peppers.  Noah and I gave it a 9, this is really good, such good flavor, and so quick.  The calories for 1/6 of the total are 235, and that is a lot of food.

1 1/2 lb flank steak (I used flat iron steak)
salt
2 T vegetable oil
2 T fresh lime juice
1 red bell pepper, seeded, stemmed, and sliced thin
1 green bell pepper, seeded, stemmed, and sliced thin
1 onion, sliced thin
2 T water
1 t chili powder
1 t Tabasco
1/2 t cumin

Pat the steak dry with paper towels, then season with salt and pepper.  Heat 1 T of the oil in a skillet until just smoking.  Brown the steak on the first side, about 5 minutes.  Flip the steak over and continue to cook to the desired doneness, 3-6 minutes.  Transfer to a large plate and drizzle with the lime juice.  Tent with foil and let rest for 10 minutes.
Add the remaining 1 T oil to the skillet and return oil to shimmering.  Add the onions, bell peppers, water, chili powder, Tabasco, cumin, and 1/2 t salt.  Cook, scraping up any browned bits, until the onion is softened, about 5 minutes.  Transfer to a serving bowl.  Slice the steak very thinly across the grain.  Serve with the onions and peppers.