Ingredients:

  • lbs Flank Steak or Skirt Steak, trimmed
  • /4 cup Fresh Lime Juice
  • Tbsp Olive Oil (for marinade)
  • tsp Ground Cumin
  • tsp Smoked Paprika
  • tsp Chilli Powder
  • /2 tsp Dried Oregano
  • /2 tsp Garlic Powder
  • Salt & Black Pepper to taste
  • Tbsp Olive Oil (for cooking)
  • large Yellow Onion, thinly sliced
  • medium Bell Peppers (mixed colours), thinly sliced
  • /2 cup Chicken or Beef Broth
  • Tbsp Fresh Cilantro, chopped (optional garnish)

Instructions:

  1. Slice the steak thinly against the grain into uniform strips (about 1/4 inch thick).
  2. In a bowl, whisk together lime juice, 2 Tbsp olive oil, cumin, paprika, chilli powder, oregano, garlic powder, salt, and pepper. Toss the steak strips thoroughly in the marinade. Cover and let sit for at least 30 minutes.
  3. Heat the Dutch oven over medium-high heat with 1 Tbsp of olive oil until shimmering. Working in two batches, sear the steak quickly (about 2 minutes per side) until browned. Remove the steak and set aside.
  4. Reduce heat to medium. Add the sliced onions and peppers to the pot. Sauté for 5-7 minutes until they begin to soften and show slight charring, scraping up any brown bits (fond) from the bottom.
  5. Pour in any reserved marinade and the 1/2 cup of broth. Bring to a gentle simmer, scraping the bottom again to incorporate all flavour.
  6. Return the seared steak (and any accumulated juices) to the pot. Stir well. Cover the pot and let it simmer gently for 5–8 minutes, just until the steak is heated through and the vegetables are tender-crisp.
  7. Taste the sauce and adjust seasoning if necessary. Garnish with fresh cilantro before serving immediately with warm tortillas.