Ingredients MARINADE 1 pound steak (beef shoulder, flank or skirt) sea salt and fresh black pepper 1/2 cup fresh lime juice 1/3 cup olive oil 2 cloves garlic, minced 1 small jalapeno pepper, diced, seeds removed (optional) 1/2 teaspoon chile powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano, crushed between fingertips 1 green bell pepper, sliced in 1/3" wide strips 1 red bell pepper, sliced in 1/3" wide strips 1 yellow bell pepper, sliced in 1/3" wide strips 1 large yellow onion, thinly sliced olive oil, for sauteing warm flour tortillas fresh cilantro leaves lime wedges
For serving (your choice): shredded cheddar cheese sour cream shredded iceberg lettuce salsa/diced tomato guacamole/avocado UPDATE MAY 2016 - instead of lettuce use red cabbage and apples
Instructions The night before or morning of pierce the steak an inch apart all over with a fork on both sides; season lightly with salt and pepper. I cut the steak into pieces before I marinade. It gets more seasoning. In a small bowl whisk lime, oil, garlic, jalapeno, chile powder, cumin and oregano together. Season lightly with salt and pepper. Pour over steak in a shallow dish or pan or put the steak in a large Ziploc bag and pour the marinade over. Marinate at least 6 hours or longer in refrigerator. Heat 2-3 tablespoons oil in a large skillet and add peppers and onions, season lightly with salt and pepper and cook over medium-low heat until desired tenderness. Remove to a small platter or dish. Remove the steak from the marinade, wipe off the garlic and pat dry. Heat the skillet over high heat and cook the steak 3-4 minutes on each side depending on how well done you prefer it. You can also grill it if you prefer. Remove to a cutting board and allow to sit for at least 5 (to 10) minutes. Slice into thin strips against the grain at an angle. Serve immediately on warm tortillas with peppers, cilantro, lime and your choice of toppings.