Categories: Mexican
Ingredients
- 1/2 cup olive oil, plus more for the pan
- 1/3 cup fresh lime juice
- 3 tbsp Worcestershire
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp sugar
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3 garlic cloves, minced
- 1 flank steak
- 2 medium onions, halved and sliced
- 4 bell peppers (red, orange, yellow and green), sliced
- Warmed flour tortillas, for serving
- Shredded cheddar or pepper Jack cheese or crumbled queso fresco, salsa, sour cream and cilantro, for topping
Directions
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Whisk 1/2 cup olive oil, the lime juice, Worcestershire, chili powder, cumin, sugar, salt, black pepper, red pepper flakes and garlic in a bowl until combined.
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Pour half of the marinade into a second bowl. Place the flank steak in one bowl, turning it over to coat. Place the onions and bell peppers in the second bowl, tossing to coat. Cover the bowls with plastic wrap and place in the fridge for at least 2 hours.
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Heat a large cast-iron skillet over medium-high heat and drizzle with olive oil. Add half of the veggies and cook, tossing occasionally, until they have nice black/brown bits but are still slightly firm, 3 to 4 minutes. Remove to a plate and set aside. Pour in additional oil if necessary and repeat with the remaining veggies. Remove to the plate and wipe out the pan.
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Heat the same skillet over high heat and drizzle with more olive oil. Add the steak and cook until charred and medium rare, 3 to 4 minutes per side. Remove and all to rest on a cutting board for 5 minutes.
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Slice the steak right before serving. Season the steak and vegetables with salt to taste. Serve with tortillas and top with cheese, salsa, sour cream and cilantro.