Ingredients:

  • lbs Flank or Skirt Steak, trimmed of excess fat
  • tablespoons Olive Oil
  • tablespoons Freshly Squeezed Lime Juice
  • tablespoon Chili Powder
  • teaspoon Ground Cumin
  • teaspoon Smoked Paprika
  • teaspoon Garlic Powder
  • ½ teaspoon Dried Oregano
  • teaspoon Kosher Salt, plus more for finishing
  • ½ teaspoon Freshly ground Black Pepper
  • Bell Peppers (1 Red, 1 Yellow, 1 Green), sliced thinly
  • large Yellow Onion, halved and sliced thinly
  • tablespoons Vegetable Oil (High smoke point), divided
  • medium Flour Tortillas

Instructions:

  1. Slice the steak thinly against the grain into uniform strips.
  2. In a small bowl, combine chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper to create the spice rub.
  3. Toss the sliced steak strips with the olive oil, lime juice, and the entire spice rub mixture. Set aside briefly while preparing vegetables.
  4. Slice the peppers and onions uniformly.
  5. Heat half the vegetable oil in a large, heavy-bottomed cast-iron skillet over high heat until shimmering. Add half the steak mixture, spreading it into a single layer. Sear quickly (1-2 minutes per side) until nicely browned. Remove immediately to a clean plate. Repeat with remaining oil and steak.
  6. Add the remaining oil (if needed) to the same hot pan. Add the sliced onions and peppers. Sauté vigorously, stirring often, for 4–6 minutes until tender-crisp and slightly charred.
  7. Return the cooked steak (and any accumulated juices) back into the pan with the vegetables. Toss quickly for 30 seconds just to heat through. Taste and adjust seasoning.
  8. Warm the tortillas just before serving according to package directions.
  9. Serve the sizzling steak and vegetable mixture immediately with the warm tortillas and desired toppings.