This was pretty easy to make in spite of the time constraints. If you don't have yellow or red peppers, green will do just as well. We added green chilies instead of the Jalapeños and it was spicy.
- 1 Tbsp vegetable oil
- 1 lb of flank steak, skirt steak or carne asada
- 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
- 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
- Juice of 1 lime
- 2 Tablespoons of olive oil
- 2 cloves garlic, peeled, minced
- 1/2 teaspoon ground cumin
- 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
- 1/4 cup chopped fresh cilantro, including stems
- Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. (You can choose not to wipe it off if you want to eat the jalapenos.)
- Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.
- Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. (Really you should cook it until the meat is done to your particular taste.)
- While the meat rests, cook vegetables in the same pan or a different one if yours was coated with leftover steak seasonings. Add oil if needed. Cook until tender.
- Slice meat against the grain into strips. Warm tortillas by placing them over the vegetables and covering with a lid for one minute.
- Fill tortillas with equal amounts of meat and vegetables. (2 -3 strips of meat depending on how thick you slice it.)
- Top with cheese, salsa and or sour cream.