Description
A vibrant Tex-Mex dish featuring marinated and grilled steak, sautéed bell peppers, and onions, all wrapped in warm flour tortillas.
Ingredients
Scale
- 1.5 pounds flank steak or skirt steak
- 3 bell peppers (mixed colors, thinly sliced)
- 1 large onion (thinly sliced)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour tortillas (warmed)
- 3 tablespoons lime juice (about 2 limes)
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon oregano
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 0.5 teaspoon salt
Instructions
- Whisk together all marinade ingredients in a bowl or zip-top bag.
- Add the flank steak to the marinade, ensuring it’s well-coated.
- Refrigerate for at least 30 minutes (2-4 hours preferred).
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Remove steak from marinade, pat dry, and cook for 4-5 minutes per side for medium-rare.
- Transfer steak to a cutting board and let rest for 5 minutes.
- While steak rests, cook bell peppers and onion in the same pan with 1 tablespoon olive oil until softened and slightly charred. Season with salt and pepper.
- Slice the steak against the grain into thin strips.
- Serve with warm tortillas and optional toppings like sour cream, salsa, guacamole, cheese, and fresh cilantro.
Notes
For a deeper flavor, let the steak marinate overnight. Always let the steak rest post-cooking for juiciness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg