Ingredients

• 1 pound flank steak or skirt steak
  
• 1 onion, thinly sliced
  
• 3 bell peppers, thinly sliced
  
• 1 tablespoon extra-virgin olive oil
  

• ⅓ cup lime juice, from about 3 limes
  
• ¼ cup extra-virgin olive oil
  
• 4 garlic cloves, minced
  
• 1 teaspoon ground cumin
  
• 1 teaspoon kosher salt
  
• ½ teaspoon chili powder
  
• ½ teaspoon freshly ground black pepper
  
• Pinch cayenne pepper
  

• Tortillas
  
• Sour cream
  
• Guacamole
  
• Pico de gallo
  
• Chopped fresh cilantro

Instructions

1. In a bowl or shallow dish, combine all of the marinade ingredients and mix well. Add the steak, turning it to coat evenly. Cover and refrigerate for 1 to 4 hours.
   
2. Heat a large skillet over medium-high heat. Place the steak in the hot pan and cook for 3 to 4 minutes per side. Transfer the steak to a cutting board and allow it to rest for a few minutes.
   
3. While the steak rests, add the olive oil to the same skillet and keep it over medium-high heat. Add the sliced onion and bell peppers and sauté, stirring often, for 4 to 5 minutes until just tender.
   
4. Slice the rested steak into long strips, cutting diagonally across the grain.
   
5. Return the sliced steak to the skillet with the vegetables and toss everything together until well combined and heated through.
   
6. Serve immediately with tortillas and finish with sour cream, pico de gallo, guacamole, and fresh cilantro as desired.