By Sharon Matuck
Combine 1.5 lb thinly sliced flank steak or skirt steak in a bowl with 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Mix well to coat the meat evenly with the spices.
Slice 3 bell peppers into strips and 1 large onion into slices. Set them aside.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the sliced onions and bell peppers to the skillet. Cook for about 5-7 minutes, stirring occasionally until they start to soften and slightly caramelize.
Remove the cooked peppers and onion from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of olive oil and allow it to heat. Add the seasoned steak slices into the skillet.
Cook the steak for about 4-5 minutes, stirring occasionally until it's browned and cooked to your desired level of doneness.
Add the cooked peppers and onions back to the skillet with the beef. Stir everything to combine and heat through for about 2 minutes.
Warm the corn tortillas either in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 30-45 seconds.
Serve the beef and pepper mixture in the warm tortillas. Optional: top with lime wedges, chopped cilantro, and sliced avocado as desired.
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This Main Course Mexican Dinner recipe is ready in 40 minutes and features Flank steak or skirt steak, Bell peppers (mixed colors), Large onion and other delicious ingredients. Contains 520 calories total.
Combine 1.5 lb thinly sliced flank steak or skirt steak in a bowl with 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Mix well to coat the meat evenly with the spices.
Slice 3 bell peppers into strips and 1 large onion into slices. Set them aside.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the sliced onions and bell peppers to the skillet. Cook for about 5-7 minutes, stirring occasionally until they start to soften and slightly caramelize.
Remove the cooked peppers and onion from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of olive oil and allow it to heat. Add the seasoned steak slices into the skillet.
Cook the steak for about 4-5 minutes, stirring occasionally until it's browned and cooked to your desired level of doneness.
Add the cooked peppers and onions back to the skillet with the beef. Stir everything to combine and heat through for about 2 minutes.
Warm the corn tortillas either in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 30-45 seconds.
Serve the beef and pepper mixture in the warm tortillas. Optional: top with lime wedges, chopped cilantro, and sliced avocado as desired.
Calories per Serving: 520
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