5 or 6 | Tortillas |
½ lb | Top sirloin or inside cut skirt steak |
2 Tbsp | Olive oil |
1 Tbsp | Fresh squeezed lime juice |
1 | Garlic clove minced finely |
½ tsp | Chili powder |
½ tsp | Cumin |
¼ tsp | Hot pepper flakes |
½ tsp | Black pepper |
½ tsp | Salt |
half | Large yellow onion |
half | Green pepper |
half | Red pepper |
optional | Shredded cheese for serving |
1. Slice steak (1/2 lb top sirloin or inside cut skirt steak) into thin 1.5 - 2 in strips (cut across the grain if using flank steak). |
2. In a bowl, mix together 1 tbsp olive oil, lime juice, minced garlic, chili powder, cumin, hot pepper flakes,black pepper and salt. |
3. Add beef strips into the bowl. |
4. Use your hands to fully coat the beef strips with the mixture. |
5. Set the coated beef strips aside and let them rest. |
6. Wrap 5 or 6 tortillas (in one stack) in foil. |
7. Place the wrapped tortillas in a 250-degree oven. © RecipeRoulette.net |
8. Heat the tortillas for 5-10 minutes or until they are heated through. |
9. Julienne 1 large yellow onion, 1/2 green pepper, and 1/2 red pepper. |
10. In a large non-stick skillet over medium heat, add the remaining 1 tbsp of olive oil. |
11. Add the julienned onions and pepper into the skillet. |
12. Stir the onions and peppers for 3-4 minutes, until they have softened. |
13. Transfer the softened onions and peppers to a bowl and set it aside. |
14. Add the prepared beef and marinade sauce to the sauté pan. |
15. Sauté the beef for 3-4 minutes until the meat is no longer visibly pink. |
16. Return the cooked onions and peppers to the skillet. |
17. Stir the mixture for about one minute. |
18. Serve the mixture atop the heated tortillas. |
19. If desired, add shredded cheese on top. |
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