Ingredients:

  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 lbs (680g) skirt steak, flank steak, or sirloin steak, trimmed
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 1 large white onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 12-18 small flour tortillas, warmed
  • Optional Toppings: Sour cream, guacamole, shredded cheese (cheddar or Monterey Jack), salsa, pico de gallo, chopped cilantro, lime wedges

Instructions:

  1. Whisk together all marinade ingredients. Place steak in a bowl or bag, pour marinade over, and ensure steak is well coated. Marinate for at least 30 minutes, or up to 1 hour in the refrigerator.
  2. While the steak marinates, slice the bell peppers and onions.
  3. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and peppers and sauté until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper. Remove from skillet and set aside.
  4. Remove steak from marinade and pat dry with paper towels. Heat skillet to high heat, add the marinated steak (make sure the skillet is very hot). Cook for 3-4 minutes per side for medium-rare, adjusting time according to desired doneness. Use a meat thermometer to ensure accuracy, recommended 130-135°F for medium-rare.
  5. Let the steak rest for 5-10 minutes before slicing against the grain into thin strips.
  6. Return vegetables to the skillet. Add the sliced steak and toss together, heating through for another minute or two.
  7. Serve the sizzling steak and vegetables immediately with warm tortillas and your favorite toppings.