Ingredients
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Protein: 2 lbs steak (skirt, flank, sirloin, or hanger), sliced into ½ inch strips.
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Vegetables: 1 red pepper and 1 yellow/green pepper (deseeded and sliced), 1 medium onion (peeled and sliced).
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Marinade & Dressing:
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3 tbsp Olive oil
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1 tbsp Fresh lime juice
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2 cloves Garlic (minced)
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Spices: ½ tsp Chili powder, 1 tsp Cumin, pinch of Cayenne, ½ tsp Kosher salt, ½ tsp Black pepper.
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Serving: 6-8 Flour or corn tortillas (warmed).
Instructions
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Marinating Process:
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Place the steak strips in one sealable bag and the vegetable strips in another.
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In a small jar, combine olive oil, lime juice, garlic, and all the spices. Shake vigorously until well emulsified.
Pour one-third of the marinade over the steak, one-third over the vegetables, and reserve the final third in the jar for later.
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Seal both bags and refrigerate for at least one hour (or overnight for deeper flavor).
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Searing the Vegetables:
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Heat a large skillet over medium-high heat.
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Sauté the marinated vegetables for about 5 minutes until they are “tender-crisp” (bright in color but still having a slight bite). Remove and set aside on a plate.
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Cooking the Steak:
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In the same hot skillet, add the steak strips in a single layer.
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Cook for 7-10 minutes until browned and cooked to your preference.
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The Final Sizzle:
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Return the cooked vegetables to the skillet with the steak.
Pour the reserved marinade over everything and toss quickly to glaze the ingredients.
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Serving:
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Serve immediately with warm tortillas and your choice of garnishes (sour cream, avocado, or cilantro).
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