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Juicy marinated steak cooked with colorful peppers and onions, served sizzling with warm tortillas and bold Tex-Mex flavor.
Print Recipe
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds flank steak or skirt steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • salt and black pepper to taste
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 1 tablespoon olive oil
  • warm flour or corn tortillas

Equipment

  • cast-iron skillet
  • mixing bowl
  • sharp knife

Method
 

  1. Whisk olive oil, garlic, lime juice, cumin, paprika, chili powder, red pepper flakes, salt, and pepper.
  2. Add steak to the marinade and coat evenly. Marinate for at least 30 minutes.
  3. Heat a skillet over high heat with olive oil. Sear steak until charred and cooked to preference. Rest briefly.
  4. Cook peppers and onion in the same skillet until tender and slightly charred.
  5. Slice steak against the grain and return to skillet to combine with vegetables.
  6. Serve hot with warm tortillas and desired toppings.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 34gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 480mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 55IUVitamin C: 90mgCalcium: 4mgIron: 25mg

Notes

Slice steak against the grain for maximum tenderness.

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