Ingredients:

  • 1 pound (450g) flank steak or skirt steak, trimmed of excess fat
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lime juice, freshly squeezed (about 2 limes)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 bell peppers (any colour), thinly sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 flour tortillas (6-inch diameter), warmed
  • Sour cream (optional)
  • Guacamole (optional)
  • Salsa (optional)
  • Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend) (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)
  • Pickled jalapeños (optional)

Instructions:

  1. Combine all marinade ingredients in a zip-top bag or container. Add the steak, seal, and massage to coat. Refrigerate for at least 30 minutes, or up to 8 hours.
  2. Slice the onion and bell peppers into thin strips.
  3. Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers, and cook, stirring occasionally, until softened and slightly charred. Season with chili powder, cumin, salt, and pepper. Remove from skillet and set aside.
  4. Remove steak from marinade and pat dry. Heat the same skillet over high heat until almost smoking. Add steak in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for 2-3 minutes per side, or until desired doneness is reached.
  5. Remove steak from skillet and let rest for 5 minutes. Slice the steak against the grain into thin strips.
  6. Combine sliced steak and sautéed vegetables in the skillet and heat through briefly.
  7. Serve the steak and vegetable mixture immediately with warm tortillas and your favorite toppings.