By Sharon Matuck
In a small bowl, combine 1 tsp of chili powder, 1 tsp of cumin, salt, and pepper to taste to create a spice rub.
Place the 12 oz of thinly sliced flank or skirt steak in a large bowl and coat evenly with the spice rub. Let it sit for at least 10 minutes to marinate.
While the steak is marinating, slice the 3 bell peppers and 1 large onion.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the sliced onion and bell peppers, seasoning with a pinch of salt and pepper. Sauté for 5–7 minutes until softened and slightly charred. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Add the marinated steak slices and cook for 3–4 minutes on each side until cooked to your desired doneness. Remove the steak from the skillet and let it rest for a few minutes.
Warm the 6 corn tortillas one at a time in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly browned.
Slice the cooked steak into bite-sized pieces. Return the steak, peppers, and onions to the skillet to combine and heat through for about 2 minutes.
Slice the medium avocado.
Serve the steak mixture on the warmed corn tortillas and top with sliced avocado and a squeeze of fresh lime juice from the lime.
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This Mexican Main Course Beef recipe is ready in 40 minutes and features flank or skirt steak, bell peppers, large onion and other delicious ingredients. Contains 430 calories total.
In a small bowl, combine 1 tsp of chili powder, 1 tsp of cumin, salt, and pepper to taste to create a spice rub.
Place the 12 oz of thinly sliced flank or skirt steak in a large bowl and coat evenly with the spice rub. Let it sit for at least 10 minutes to marinate.
While the steak is marinating, slice the 3 bell peppers and 1 large onion.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the sliced onion and bell peppers, seasoning with a pinch of salt and pepper. Sauté for 5–7 minutes until softened and slightly charred. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Add the marinated steak slices and cook for 3–4 minutes on each side until cooked to your desired doneness. Remove the steak from the skillet and let it rest for a few minutes.
Warm the 6 corn tortillas one at a time in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly browned.
Slice the cooked steak into bite-sized pieces. Return the steak, peppers, and onions to the skillet to combine and heat through for about 2 minutes.
Slice the medium avocado.
Serve the steak mixture on the warmed corn tortillas and top with sliced avocado and a squeeze of fresh lime juice from the lime.
Calories per Serving: 430
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