Ingredients
- 1 whole Beef Flank Steak
- 1/2 cup Olive Oil
- 3 Tablespoons Worcestershire
Sauce
- 1/3 cup Lime Juice, Fresh
Squeezed
- 3 cloves Garlic, Minced
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1/2 teaspoon Red Pepper
Flakes
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Sugar
- 2 whole Medium Onions,
Halved And Sliced
- 1 whole Red Bell Pepper,
Sliced
- 1 whole Orange Bell Pepper,
Sliced
- 1 whole Green Bell Pepper,
Sliced
- 1 whole Yellow Bell Pepper,
Sliced
- Oil, For Frying
- Flour Tortillas, Warmed
- Cheese (grated Cheddar/jack
Or Crumbled Queso Fresco)
- Salsa
- Sour Cream
- Cilantro Leaves
Instructions
In a dish,
mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili
powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of
the marinade into a separate dish. In one dish, place the flank steak, turning
it over to coat. In the second dish, place all the veggies, turning to coat.
Cover the dishes with plastic wrap and place in the fridge for at least 2
hours.
Prepare
tortillas, salsa, sour cream, and cilantro.
Heat a heavy
skillet over medium-high heat and drizzle in some oil. Add the veggies and cook
them for a few minutes, until they're cooked but still slightly firm and have
nice black/brown pieces. Remove to a plate and set aside.
Heat the same
same skillet (or a grill pan if you have it) over high heat and drizzle some
oil. Cook the meat for about 2 minutes per side until medium rare. Remove and
allow to rest on a cutting board for 5 minutes.
Slice the
meat right before serving and serve with all the fixins. Enjoy!
