Ingredients:

  • 1/4 cup (60 ml) lime juice, fresh
  • 1/4 cup (60 ml) orange juice, fresh
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 1/2 pounds (680 g) flank steak or skirt steak, trimmed
  • 1 tablespoon (15 ml) olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 cup (15 g) chopped fresh cilantro, for garnish
  • 12 flour tortillas, warmed
  • Optional toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges

Instructions:

  1. Combine all marinade ingredients in a bowl or bag. Add the steak, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. Slice the bell peppers and onion into thin strips.
  3. Heat a large skillet over high heat until smoking hot. Remove the steak from the marinade (discard the marinade). Sear the steak for 3-4 minutes per side, until nicely browned and cooked to your desired doneness. Let the steak rest for 5-10 minutes, then slice it thinly against the grain.
  4. Add the sliced bell peppers and onion to the same skillet and sauté until softened and slightly charred, about 5-7 minutes.
  5. Add the sliced steak to the skillet with the vegetables and toss to combine. Garnish with fresh cilantro. Serve immediately with warmed tortillas and your favorite toppings.