#1 Tradicional Recipe

Prepare the steak

Pat the steak dry with paper towels. Trim excess fat if needed. Slice the steak thinly across the grain into roughly 1/4-inch strips. Place sliced steak into a medium bowl or shallow dish.

Make the marinade

In a small bowl whisk together 3 tbs olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, red pepper flakes, salt and black pepper until combined.

Pour half the marinade over the sliced steak and toss to coat. Reserve the remaining marinade for the vegetables. Cover and refrigerate to marinate for 20–30 minutes (up to 2 hours for deeper flavor).

While the steak is marinating, slice the onion and red bell pepper into thin strips and halve the pitted green olives. Toss the vegetables and olives with the reserved marinade so they are lightly coated.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil if the pan is dry.

Add the marinated onions and bell pepper to the hot pan and sauté, stirring occasionally, until tender and slightly caramelized, about 6–8 minutes. Push vegetables to the side of the pan.

Increase heat to high. Add the marinated steak strips in a single layer (work in batches if necessary to avoid crowding). Let the steak sear without moving for 1–2 minutes, then stir and cook until browned and just cooked through, about 2–3 more minutes.

Return all cooked steak (if cooked in batches) to the pan with the vegetables. Add the halved green olives and toss everything together for 1–2 minutes to heat through and meld flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Remove pan from heat, sprinkle chopped cilantro or parsley over the dish, and squeeze lime wedges over before serving.

Serve hot over rice, with warm tortillas, or alongside roasted potatoes. Leftovers keep in an airtight container in the fridge for up to 3 days.