Ingredients

The following ingredients have 4 Servings
  • 1 lb skirt steak
  • 1 medium onion, (chopped)
  • 1 each, green pepper and orange bell pepper, (stem, seeds removed, diced)
  • 4 tbsp vegetable oil, (divided)
  • 4 cups sharp cheddar cheese, (shredded)
  • tortilla chips
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp garlic salt
  • ½ tsp pepper
  • ¼ tsp red crushed peppers
  • ¼ cup lime juice

Instruction

  • Using a large sealable baggie, add cumin, chili powder, garlic salt, pepper, crushed red peppers. Seal and shake to combine then add lime juice, seal and shake to combine.
  • Add skirt steak to baggie, seal and place in fridge for 4+ hours or overnight, turning a couple times during marinating.
  • Heat a large cast iron skillet over medium high heat and add 2 tablespoons of oil to pan.
  • Once oil is hot, add onions and bell peppers. Cook until peppers are tender but still crispy. Place on a plate and set aside.
  • Add remaining oil in skillet, place steak into pan, discard liquid.
  • Cook on high for 5-6 minutes per side, for medium.
  • Remove steak from skillet and place on cutting board. Cut into ½" bite size pieces and add back to skillet along with onions and bell peppers.
  • Place tortillas chips on a large, oven safe, platter, top with cheese, add steak mixture on top of cheese, then add remaining cheese on top of meat.
  • Place in a 350° preheated oven just until the cheese has melted.
  • Carefully remove from oven and garnish with additional optional ingredients: refried beans, guacamole, charro beans, Pico de Gallo, sour cream, cilantro, green onions and sliced jalapenos.