Ingredients:

  • 1.5 lb flank steak, trimmed
  • 1/4 cup fresh lime juice
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 large bell peppers (red, yellow, and green), sliced
  • 1 large yellow onion, sliced
  • 2 tbsp avocado oil
  • 8 small flour tortillas
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a gallon-sized resealable bag, whisk together lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
  2. Place the flank steak in the bag, coat thoroughly with the marinade, and marinate for 45 minutes.
  3. Remove steak from marinade and pat completely dry with paper towels to ensure a proper sear.
  4. Heat avocado oil in a large cast-iron skillet over high heat until shimmering. Sear the steak for 5-6 minutes per side until a dark, mahogany crust forms.
  5. Remove steak from the pan and let it rest on a cutting board for 5 minutes.
  6. In the same skillet, add the sliced peppers and onions. Sauté for 4 to 5 minutes until the edges are blackened and the centers are tender crisp.
  7. Slice the rested steak thinly against the grain. Serve immediately with the charred vegetables in warmed tortillas, topped with fresh cilantro.