Take advantage of that outdoor grill.
Ingredients
For the marinade:
- ¼ cup fresh cilantro minced (leaves and stems)
- 2 tablespoons oil of choice
- Juice of 1 lime or 2 tablespoons
- 1 teaspoon EACH chili powder, cumin, coriander
- ½ teaspoon EACH salt & pepper
- 1 pound flank or skirt steak
- Julienned-cut red, green and yellow bell peppers (long strips)
- Julienned-cut yellow onion, sliced long
- 8 small corn or flour tortillas
- Lime wedges, sour cream, avocado slices, cotija cheese, black beans, corn and cilantro to serve optional
Instructions
- Whisk to combine all the ingredients for the marinade in a large bowl. Add the steak to the marinade and marinate for 30 minutes or overnight.
- Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak.
- Remove from heat and rest for 5-8 minutes before slicing.
- While steak is resting, sauté in a pan, a small amount of oil, toss in your sliced peppers and onions, and cook for about 3-5 minutes, enough to keep some crispness to them.
- Slice steak into thin 1/4” slices or into tiny bite-size pieces and add to the cooked peppers and onions.
- Warm tortillas on the stovetop over an open flame or in a frypan until the edges are charred.
- Divide steak, pepper, onions onto warm tortillas and top with pico de gallo. Serve with lime wedges and your favorite salsa or a light drizzle of sour cream, crumbled cotija cheese, black beans, corn and/or shredded cilantro if desired.