# What You Need:
→ Marinade
01 - 1 lb flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil
→ Serving
15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)
# How-To Steps:
01 - Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor penetration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Arrange marinated steak strips in a single layer without overcrowding. Sear for 2 to 3 minutes per side until well-browned and cooked through. Transfer to a plate and cover loosely with foil to retain heat.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Introduce sliced bell peppers and onion, stirring frequently. Sauté for 5 to 7 minutes until vegetables are softened and edges develop a slight char.
04 - Return seared steak to the skillet with the vegetables. Toss everything together and heat for 1 to 2 minutes until the mixture sizzling hot. Transfer to a serving platter and accompany with warm tortillas and desired toppings.
