Steak Recipe

Make the marinade

In a medium bowl whisk together 1/4 cup olive oil, 3 tbsp fresh lime juice, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (optional) until combined.

Place the 1 lb flank or skirt steak in a resealable plastic bag or shallow dish. Pour half the marinade over the steak, reserving the other half for basting and vegetables. Massage the marinade into the meat so it coats all sides. Refrigerate and marinate for at least 30 minutes and up to 4 hours (do not exceed 8 hours for skirt/flank to avoid overly softening).

While the steak marinates, slice the red and green bell peppers into 1/2" strips, slice the large yellow onion into 1/2" crescents, and thinly slice the jalapeño if using. Toss the vegetables with the reserved marinade in a bowl and set aside to sit at room temperature while you heat the pan.

Remove the steak from the refrigerator 20 minutes before cooking to come toward room temperature. Pat the steak dry with paper towels (reserve any marinade on the plate for basting/veg only if it hasn't touched raw meat; otherwise discard).

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 4–5 minutes. Add 1 tbsp vegetable oil and swirl to coat.

Place the steak in the hot pan and sear without moving 3–4 minutes to develop a deep brown crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time by thickness and desired doneness.

During the last minute of cooking, add 1 tbsp butter to the pan and tilt the pan to spoon the melted butter over the steak (baste) to add flavor and gloss. Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to redistribute juices.

While the steak rests, wipe the skillet clean if the pan has a lot of fond or reduce heat to medium-high and add 1 tbsp vegetable oil. Add the sliced onions and cook 2–3 minutes until starting to soften.

Add the sliced bell peppers and jalapeño to the skillet. Cook, stirring occasionally, 4–6 minutes until vegetables are tender-crisp and slightly charred in spots. If you reserved marinade for the vegetables (not cross-contaminated), you may add a tablespoon to deglaze and flavor during cooking — otherwise use a squeeze of lime or 1 tsp water to lift browned bits. Season the vegetables with a pinch of salt and pepper.

When vegetables are nearly done, add the chopped cilantro and toss to combine. Remove vegetables to a warm plate.

Slice the rested steak thinly against the grain into 1/4" slices. Cutting against the grain shortens muscle fibers for a tender bite.

Return sliced steak to the skillet for 30–60 seconds with the vegetables just to warm together if desired, tossing gently to combine flavors.

Warm the flour tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–10 minutes. To serve, place slices of steak and a generous portion of peppers and onion on each tortilla. Top with shredded cheese, a dollop of sour cream or crema, a squeeze of lime, and extra cilantro to taste.