Ingredients:

  • 2 lbs Flank Steak, trimmed of silver skin
  • 0.25 cup fresh lime juice
  • 2 tbsp orange juice
  • 0.33 cup neutral oil (Avocado or Vegetable oil)
  • 4 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 large bell peppers (Red, Green, and Yellow), sliced into strips
  • 1 large red onion, sliced into wedges
  • 2 tbsp high-smoke point oil for the pan
  • 12 medium flour tortillas

Instructions:

  1. Combine lime juice, orange juice, 1/3 cup oil, minced garlic, soy sauce, and all dry spices in a bowl or gallon bag. Add steak, coat thoroughly, and marinate in the refrigerator for at least 30 minutes.
  2. Heat a large cast-iron skillet over medium-high heat until wisps of smoke appear. Add 1 tablespoon of high-smoke point oil.
  3. Remove steak from marinade and pat slightly dry. Sear for 4-5 minutes per side until a deep brown crust forms and internal temperature reaches 130°F (54°C).
  4. Transfer steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes.
  5. In the same skillet, add the remaining 1 tablespoon of oil. Sauté sliced peppers and onions for 5-7 minutes until tender-crisp and charred.
  6. Slice the rested steak against the grain at a 45-degree angle into thin strips.
  7. Toss the sliced beef back into the skillet with the vegetables for 30 seconds to reheat. Serve immediately with warmed tortillas.