Ingredients measuring cup

• 2 pounds skirt, flank, sirloin, or hanger steak, sliced into 1/2-inch strips
• 1 red pepper, deseeded and sliced into thin strips
• 1 bell pepper, deseeded and sliced into thin strips
• 1 medium onion, peeled and sliced into thin strips
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• Pinch cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 6–8 tortillas, warmed

• Sour cream
• Guacamole
• Salsa

Instructions

1. Place the sliced steak in one sealable bag and the peppers and onion in another.
2. Add the olive oil, lime juice, chili powder, cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a tight-fitting lid. Shake well until fully combined.
3. Pour one-third of the marinade over the steak, one-third over the vegetables, and set the remaining marinade aside for later. Seal both bags and refrigerate for at least 1 hour or up to overnight.
4. When ready to cook, heat a large skillet over medium-high heat. Add the vegetables and cook until just tender-crisp, about 5 minutes. Transfer them to a plate.
5. Add the steak strips to the same skillet and cook until fully done, about 7–10 minutes.
6. Return the vegetables to the skillet and pour in the reserved marinade. Stir to combine and heat through.
7. Serve immediately with warm tortillas and any desired garnishes.