Ingredients:
1 lb (450g) flank steak or skirt steak
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
Flour tortillas, for serving
Optional toppings: sour cream, guacamole, shredded cheese, salsa
---
Instructions:
1. Marinate the steak:
In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Add the steak and coat well. Cover and marinate for at least 30 minutes (up to 4 hours in the fridge).
2. Cook the steak:
Heat a skillet or grill pan over medium-high heat. Cook the steak for about 4–5 minutes per side for medium-rare (or longer depending on your preferred doneness). Let it rest for 5 minutes, then slice it thinly against the grain.
3. Cook the vegetables:
In the same pan, add a bit more oil if needed. Sauté the bell peppers and onion until soft and slightly charred (about 5–7 minutes).
4. Combine:
Return the sliced steak to the pan with the vegetables. Toss everything together to heat through.
5. Serve:
Warm the tortillas and serve the steak and veggie mixture inside. Add your favorite toppings.
