Categories: Mexican
Ingredients
- 1 1/2 lb. flank steak
- 1 1/2 tsp kosher salt
- 1 tsp chili powder
- 3/4 tsp black pepper
- 1/2 tsp cumin
- 2 medium red, yellow and/or orange bell peppers, sliced
- 1 medium yellow onion, sliced
- 3 tsp olive oil
- 3/4 tsp garlic powder
- 8 (6-inch) flour tortillas, warmed
- 1 lime, cut into wedges
- Toppings, such as sliced radishes, cilantro leaves, and/or queso fresco
Directions
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Sprinkle steak with 3/4 tsp salt, 1/2 tsp chili powder, 1/2 tsp black pepper and 1/4 tsp cumin. Rub to evenly coat. Put on a foil-lined baking sheet.
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Stir together bell peppers, onion, 2 tsp oil, the garlic powder and remaining 3/4 tsp salt, 1/2 tsp chili powder, 1/4 tsp black pepper and 1/4 tsp cumin in a large bowl. Arrange in an even layer around the steak. Brush steak with remaining 1 tsp oil. Cover and chill up to 8 hours.
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Preheat oven to 450. Uncover baking sheet and roast 12 to 14 minutes or until steak is cooked to desired doneness.
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Transfer steak to a cutting board. Let stand 10 minutes, then thinly slice across the grain. Serve steak in tortillas with peppers and onion, lime wedges and desired toppings.