Directions
- In a medium bowl, whisk together lime juice, soy sauce, olive oil, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
- Place the thinly sliced flank steak in a shallow dish or zip-top bag. Pour the marinade over the steak, making sure all pieces are coated. Cover or seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated steak in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until browned and cooked to your preferred doneness. Remove from the skillet and keep warm.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the onions for 3–4 minutes until softened and slightly caramelized. Add the bell peppers and cook for another 4–5 minutes until tender but still slightly crisp.
- Return the cooked steak to the skillet and toss with the vegetables to combine and warm through. Taste and adjust seasoning if needed.
- Warm the flour tortillas in a dry skillet or oven. Serve the steak and peppers in the tortillas, and let everyone add their favorite toppings like cheese, sour cream, guacamole, or salsa.
Recipe Details
Prep time: 15 minutes
Marinating time: 30–120 minutes
Cook time: 15 minutes
Total time: 1 hour (with minimum marinating)
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Swap flank steak for skirt steak or sirloin for different texture and flavor.
- Add sliced mushrooms or zucchini to the peppers for extra vegetables.
- For a spicy kick, include sliced jalapeños or a pinch of cayenne in the marinade.
- Use corn tortillas for a gluten-free option.
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