Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin (ground)
  • 1/4 cup orange juice
  • 2 tablespoon lime juice
  • 2 pound flank steak (or flank steak)
  • 3 tablespoon olive oil
  • 3 large bell peppers (sliced, any color)
  • 1 large onion (halved and sliced)
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 12 small tortillas
  • cilantro
  • salsa
  • sour cream
  • lime wedges

Instruction

  • Marinate the beef: Place all the beef ingredients in a ziploc bag, mix well and massage the beef to coat. Refrigerate for at least 30 minutes to overnight (optional).
  • Cook the steak: Heat 1 tbsp of the olive oil in a large skillet over high heat. Drizzle 1 tbsp of olive oil over the flank steak, as well, and rub it well. Add the beef to the skillet and cook to your liking, 3 to 4 minutes per side for medium, rare, depending on thickness of meat.
  • Rest the meat: Transfer the beef to a plate and cover loosley with foil. Let the mat rest for 10 to 15 minutes before slicing into it. This will ensure all the juices stay in and don't run out.
  • Cook the veggies: Heat the remaining 1 tbsp of olive oil in the same skillet. Add the onions, bell peppers and season with salt and pepper. Cook on high heat, until the onion and peppers begin soften and slightly char. Transfer to a plate.
  • Finish the dish: Slice the steak against the grain thinly. Squeeze lime wedges over the steak before serving. Serve steak in tortillas topped with onion/pepper mixture and topped with your favorite fixings.