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Listed in: Tacos
11/2 teaspoons (4 g) ground cumin
11/2 teaspoons (5 g) garlic powder
1/2 teaspoon kosher salt
Pinch cayenne pepper
4 tablespoons (60 ml) olive oil, divided
1 pound (455 g) skirt steak, sliced into 1/2-inch (1 cm) strips
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red onion, sliced
8 corn tortillas
Sour cream
1/4 cup (4 g) chopped fresh cilantro
1 lime, cut into wedges
In a small bowl, combine the cumin, garlic powder, salt, and cayenne with 2 tablespoons (30 ml) of the olive oil.
Pour half of the marinade into a large zip-top bag or airtight container. Add the steak, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
Pour the remaining marinade into another zip-top bag or airtight container. Add the peppers and onion, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
In a large cast-iron skillet, heat 1 tablespoon (15 ml) oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping all the pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
Add the remaining 1 tablespoon (15 ml) oil to the skillet and cook the peppers and onion, stirring frequently, for about 7 minutes, until fork tender. Return the steak to the pan and stir for 2 minutes to heat through.
Spoon some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.
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