Ingredients:

  • 1/4 cup (60 ml) fresh Lime Juice (approx. 2 limes)
  • 1/4 cup (60 ml) Olive Oil (or neutral cooking oil)
  • 3 cloves Garlic, minced
  • 1 Tbsp (15 ml) Chipotle in Adobo sauce (sauce only)
  • 1 Tbsp (15 ml) Chilli Powder (Ancho or standard)
  • 1 tsp (5 ml) Ground Cumin
  • 1 tsp (5 ml) Dried Oregano
  • 1/2 tsp (2.5 ml) Smoked Paprika
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 5 lbs (680 g) Skirt Steak or Flank Steak, trimmed of excess fat
  • 2 Tbsp (30 ml) Canola or high-heat Vegetable Oil (for searing)
  • 1 large Yellow Onion, thinly sliced
  • 1 large Red Bell Pepper, seeded and thinly sliced
  • 1 large Green Bell Pepper, seeded and thinly sliced
  • 12 medium (6-inch) Flour Tortillas
  • Fresh Coriander (Cilantro), chopped, for garnish
  • Lime wedges

Instructions:

  1. Prepare the Marinade: In a large bowl, whisk together all ingredients listed for the Smoky Chipotle Marinade (lime juice, olive oil, garlic, chipotle in adobo, chili powder, cumin, oregano, smoked paprika, salt, and pepper).
  2. Slice the Beef: Slice the skirt steak against the grain into thin strips, about 1/4-inch (6 mm) thick.
  3. Combine and Chill: Add the steak strips to the marinade, ensuring every piece is coated. Cover and refrigerate for a minimum of 1 hour, or up to 4 hours.
  4. Prep and Cook the Vegetables: Heat 1 tablespoon of high-heat oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Add the sliced onions and peppers. Cook for 5–7 minutes, stirring occasionally, until they are tender-crisp and slightly charred.
  5. Remove and Hold: Remove the vegetables from the pan and transfer them to a heatproof platter. Cover loosely with foil to keep warm.
  6. Increase Heat: Return the skillet to the hob and increase the heat to high. Add the remaining 1 tablespoon of high-heat oil. The pan must be smoking hot—this is crucial for the “sizzle.”
  7. Sear the Steak (Batch Cook): Working quickly and in batches, add the marinated steak strips to the hot pan. Do not overcrowd. Sear the steak for only 1.5 to 3 minutes total, flipping halfway through, until nicely browned on the edges but still pink inside (medium-rare).
  8. Rest the Meat: Immediately remove the steak from the pan and place it on a clean cutting board or plate. Tent loosely with foil and allow it to rest for 5 minutes.
  9. Warm the Tortillas: While the meat rests, quickly warm the tortillas (either wrapped in foil in the oven or briefly in a dry pan).
  10. Combine and Serve: Return the rested steak and the reserved vegetables to the cast iron skillet. Toss briefly to combine and reheat (about 30 seconds). Serve the skillet piping hot at the table alongside the warm tortillas, chopped coriander, and lime wedges.