Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 3 cloves minced garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs flank steak
  • 3 large bell peppers, sliced into strips
  • 1 large yellow onion, sliced into half-moons
  • 2 tbsp vegetable oil
  • 12 warm flour or corn tortillas
  • 1/2 cup sour cream
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Whisk the olive oil, lime juice, soy sauce, garlic, and spices in a bowl. Place the flank steak in a zip-top bag and pour the marinade over it. Massage the bag to ensure full coverage, seal, and refrigerate for 2 to 8 hours.
  2. Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature. Heat a cast iron skillet over high heat until it begins to smoke. Add 1 tbsp of vegetable oil.
  3. Place the steak in the pan and sear for 4–6 minutes per side until a dark, caramelized crust forms and the center is medium-rare. Remove steak to a cutting board and let it rest for 10 minutes.
  4. In the same skillet, add the remaining tablespoon of oil. Toss in the sliced onions and peppers and stir-fry for 4–5 minutes until the edges are blackened and charred.
  5. Slice the rested flank steak thinly across the grain. Toss the sliced beef back into the skillet with the peppers and onions for 30 seconds to reheat and glaze the meat in the pan juices.
  6. Serve the sizzling beef and vegetable mixture in warm flour or corn tortillas. Top with sour cream, sliced avocado, chopped cilantro, and fresh lime wedges.