- 1 1/2 lbs flank steak or skirt steak
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 white onion sliced
- 1 green bell pepper seeded & sliced
- 1 red bell pepper seeded & sliced
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 8 flour tortillas 8″
- toppings as desired
Combine beef, lime juice, cumin, chili powder, oregano, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.
Slice steak across the grain. Fill warmed tortillas with steak, peppers and desired toppings.
Saturated Fat: 5g
Vitamin A: 1040%
Vitamin C: 69.1%