Steak & Vegetables1.5 lbs flank or skirt steak2 large bell peppers, sliced1 large onion, sliced3 tablespoons olive oil, dividedMarinade⅓ cup lime juice¼ cup orange or pineapple juice (optional)2 tablespoons Worcestershire sauce3 cloves garlic, minced2 teaspoons ground cumin2 teaspoons chili powder or smoked paprika1 teaspoon salt½ teaspoon black pepperPinch of cayenne pepper (optional)
Instructions
Marinate SteakCombine all marinade ingredients in a bowl or zip-top bag. Add steak and coat well. Refrigerate for 1–4 hours.Cook VegetablesHeat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onions and bell peppers for 5–8 minutes until tender-crisp and lightly charred. Remove and set aside.Sear SteakRemove steak from marinade and pat dry. Add remaining olive oil to the skillet. Sear steak for 3–5 minutes per side for medium-rare.Rest & SliceRest steak for 5–10 minutes. Slice thinly against the grain.Combine & ServeReturn steak and vegetables to skillet. Toss and heat for 1 minute. Serve immediately with warm tortillas and toppings.
Serving Suggestions
Serve with flour or corn tortillas, guacamole, sour cream, salsa, and fresh lime wedges.