Prep time: 15 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Meat: 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips.
- The Vegetables: * 3 large bell peppers (red, yellow, and green), sliced into strips.
- 1 large yellow onion, sliced into wedges.
- The Marinade/Seasoning:
- 3 tbsp olive oil.
- 2 tbsp lime juice.
- 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp garlic powder.
- The Sides: Warm flour or corn tortillas.
- Seasoning: Salt and freshly cracked black pepper to taste.
Instructions
- Marinate: In a large bowl or zip-top bag, combine the steak strips with olive oil, lime juice, and all the seasonings. Let it sit for at least 20 minutes (or up to 4 hours) to tenderize the meat.
- Sauté the Veggies: Heat a large cast-iron skillet or sheet pan over high heat. Add the sliced peppers and onions, cooking for 5–7 minutes until they are tender-crisp and have charred edges.
- Sear the Steak: Move the vegetables to the side of the pan (or remove them). Add the steak strips in a single layer. Sear for 2–3 minutes per side over high heat until browned and cooked to your preferred level of doneness.
- Combine: Toss the steak and vegetables back together to let the juices meld.
- Warm the Tortillas: Briefly heat the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble: Serve the sizzling steak and pepper mixture immediately alongside the warm tortillas.