Ingredients:

  • 1.5 lbs skirt steak or flank steak
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced into half-moons
  • 8 flour tortillas (6-inch)
  • 2 tbsp avocado oil

Instructions:

  1. In a small bowl, whisk together the olive oil, lime juice, Worcestershire sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
  2. Place the steak in a large Ziploc bag or glass bowl and pour the marinade over it. Massage to coat and refrigerate for 1 to 4 hours.
  3. Remove steak from the marinade and pat dry with paper towels to ensure a better sear.
  4. Heat a 12-inch cast iron skillet over high heat with avocado oil until the oil is shimmering and slightly smoking.
  5. Place the steak in the skillet and sear for 3-5 minutes per side until a dark brown crust forms and the internal temperature reaches 130°F for medium-rare.
  6. Remove steak to a cutting board and let it rest for 5-10 minutes.
  7. In the same skillet, add the sliced bell peppers and onion. Sauté for 4-5 minutes until the vegetables are tender-crisp and have charred edges.
  8. Slice the rested steak against the grain at a 45-degree angle into thin strips.
  9. Toss the sliced steak back into the skillet with the vegetables for a final 30-second toss to combine. Serve immediately with warm flour tortillas.