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Ingredients
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Protein & Marinade
Vegetables
Tortillas & Toppings
Method
Protein & Marinade
- 1
Slice and prepare steak
Pat the steak dry with paper towels. Trim excess fat if desired. Place on a cutting board and slice thinly across the grain into 1/4-inch strips. Thin slices cook quickly and remain tender.
- 2
Make the marinade
In a medium bowl whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, minced garlic, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper until combined.
- 3
Vegetables
- 4
- 5
Cook vegetables
Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil. When the oil shimmers, add the sliced onions and peppers in a single layer if possible. Season with 1 tsp kosher salt and 1 tsp black pepper. Cook, stirring occasionally, until the edges are browned and vegetables are tender-crisp, about 6–8 minutes. Remove vegetables to a plate and keep warm.
Protein & Finish
- 6
Cook the steak
Increase heat to high and return the skillet to high heat (or use a second skillet). Add a thin film of oil or wipe the pan lightly with oil. Add the marinated steak in a single layer (work in batches if necessary to avoid crowding). Sear for 1–2 minutes per side until browned and just cooked through (internal temperature ~135°F/57°C for medium-rare). Total cooking time will be short because slices are thin.
- 7
Tortillas & Toppings
- 8
Warm the tortillas
Warm tortillas just before serving. Options: heat in a dry skillet 20–30 seconds per side over medium heat, wrap them in foil and warm in a 300°F/150°C oven for 10 minutes, or microwave wrapped in a damp kitchen towel for 20–30 seconds.
- 9
Assemble and serve
Place warm tortilla on a plate. Spoon a portion of the steak and pepper-onion mixture into the center. Top with shredded cheese, a dollop of sour cream, salsa or pico de gallo, chopped cilantro, and a squeeze of lime. Serve immediately with extra lime wedges and toppings on the side.