Ingredients:

  • 1 lb (450g) Flank steak or Skirt steak, trimmed
  • 1/4 cup (60ml) Lime juice, freshly squeezed
  • 2 tbsp (30ml) Olive oil
  • 2 cloves Garlic, minced
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Oregano, dried
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt
  • 1 tbsp Olive oil
  • 1 Large onion, thinly sliced
  • 2 Bell peppers (any colour), thinly sliced
  • 1 tsp Chili powder (optional, for extra heat)
  • 1/2 tsp Cumin (optional, for extra depth)
  • 1/4 tsp Salt, or to taste
  • 1/4 tsp Black pepper, or to taste
  • 12 Flour tortillas, warmed
  • Sour cream
  • Guacamole
  • Salsa
  • Shredded cheese
  • Lime wedges
  • Pickled Jalapeños

Instructions:

  1. Combine all marinade ingredients in a plastic bag. Add steak, seal, and massage to coat. Refrigerate for at least 30 minutes, or up to 2 hours.
  2. Slice onion and bell peppers into thin strips.
  3. Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Sauté until softened and slightly charred, about 5-7 minutes. Season with chili powder and cumin (optional), salt, and pepper. Remove from skillet and set aside.
  4. Remove steak from marinade and pat dry. Heat the same skillet over high heat. Add steak and sear for 2-3 minutes per side for medium-rare (adjust cooking time for desired doneness – use a meat thermometer!).
  5. Let the steak rest for 5 minutes, then slice thinly against the grain.
  6. Return the vegetables to the skillet with the sliced steak. Toss to combine and heat through. Serve immediately with warm tortillas and your favourite toppings.