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Ingredients
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Steak & Marinade
Vegetables
To Serve
Method
Steak & Marinade
Prepare and Marinate Steak
Pat the 4-oz steak dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp soy sauce (or Worcestershire), 1/2 tsp minced garlic, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/8 tsp black pepper. Rub the marinade evenly over both sides of the steak and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
Bring to Room Temperature
If refrigerated, remove steak 20 minutes before cooking so it comes closer to room temperature for even cooking.
Vegetables
While steak rests, slice 1/2 cup bell pepper and 1/4 cup yellow onion into thin strips. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl to coat. Add the sliced peppers and onions in a single layer; season lightly with salt and freshly ground black pepper. Sauté, stirring occasionally, until vegetables are softened and edges are lightly charred, about 4–6 minutes. Remove vegetables to a warm plate and keep warm.
Cook Steak
Increase heat to high. Add a small drizzle of oil if the pan is dry. Place the marinated steak in the hot skillet and sear undisturbed for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 1.5–2 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ± for desired doneness; because this is a 4 oz steak (thin cut), it will cook quickly. Remove steak to a cutting board and let rest 5 minutes.
After resting, slice the steak thinly across the grain into bite-sized strips. Reserve any juices on the cutting board and optionally spoon a little over the sliced steak.
Assemble & Serve
Warm 1 tortilla in a dry skillet over medium heat or wrap in foil and heat in a low oven for a few minutes. Place a portion of sliced steak onto the tortilla (the listed quantities are sized for a single 4-oz serving). Top with a generous spoonful of sautéed peppers and onions, a sprinkle of chopped cilantro, a squeeze of lime, and optional sour cream or guacamole. Serve immediately.
If serving family-style, repeat for additional portions and offer lime wedges and extras on the side.