Ingredients:

  • 5 lbs Flank Steak or Skirt Steak, trimmed
  • 1/4 cup Fresh Lime Juice
  • 3 Tbsp Olive Oil
  • 4 cloves Garlic, minced finely
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Chili Powder (Ancho or Medium)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 large Red Bell Pepper, sliced thinly
  • 1 large Yellow Onion, sliced thinly
  • 1 Tbsp Vegetable or Canola Oil (for searing)

Instructions:

  1. Trim any excess silver skin from the steak. Slice the steak against the grain into thin strips (about 1/4 inch thick).
  2. Whisk the marinade ingredients together: lime juice, olive oil, minced garlic, cumin, smoked paprika, oregano, chili powder, salt, and pepper.
  3. Place the steak strips and marinade into a large zip-top bag, seal, and massage to coat thoroughly. Refrigerate for a minimum of 2 hours, or ideally, overnight.
  4. Slice the onions and peppers into uniform, thin strips (about 1/4 inch thick).
  5. Heat a large, heavy-bottomed skillet (cast iron recommended) over high heat until it is smoking slightly. Add half of the vegetable oil. Remove steak from the marinade (discarding the excess liquid) and sear in a single layer for 2–3 minutes per side until nicely browned. Remove steak to a clean plate and cover loosely with foil.
  6. Add the remaining oil to the hot pan. Add onions and peppers. Cook, stirring occasionally, for 6–8 minutes until they are tender-crisp and slightly charred.
  7. Return the seared steak (and any accumulated juices) to the pan with the vegetables. Toss quickly for 1 minute just to heat through. Taste and adjust salt if necessary.
  8. Serve immediately with warm tortillas, guacamole, sour cream, and cilantro.