In a bowl, combine the lime juice, olive oil, minced garlic, chilli powder, cumin, salt, and pepper. Mix well to create a marinade.

Place the steak in a shallow dish and pour the marinade over it. Ensure the steak is well coated. Cover the dish and refrigerate for at least 1 hour, or overnight for best results.

Heat a grill or skillet over medium-high heat. Remove the steak from the marinade, allowing any excess marinade to drip off. Cook the steak for 4-5 minutes per side, or until desired doneness is reached. Transfer the steak to a cutting board and let it rest for a few minutes.

While the steak is resting, heat a separate skillet over medium heat. Add sliced bell peppers and onion to the skillet, and cook until the vegetables are tender and slightly charred, about 5-7 minutes.

Thinly slice the rested steak against the grain. Warm the tortillas on a hot skillet or in the microwave.

To assemble the fajitas, place a few slices of steak on a tortilla. Top with the sautéed bell peppers and onion. Squeeze fresh lime juice over the filling and garnish with chopped coriander.

Fold the tortilla over the filling, tucking in the sides to create a neat wrap. Repeat with the remaining tortillas and filling.

Serve the steak fajitas with soured cream, guacamole, salsa, and any other desired toppings.