Ingredients
1½ lb flank steak
2 oz red peppers, chopped
2 oz green peppers, chopped
1 oz onion, chopped into small cubes
4 flour tortillas, or corn tortillas
1 tbsp olive oil, for grilling
½ tsp fresh cilantro
salt, to taste
ground black pepper, to taste
1 cup sour cream, or Greek yogurt
1 tbsp fresh cilantro, chopped
¼ cup fresh lime juice
½ tsp salt
½ tsp garlic powder
¼ cup fresh lime juice, squeezed from 2 limes
¼ cup orange juice, freshly squeezed
1 tbsp fresh cilantro, chopped
1 tsp kosher salt
½ tsp ground black pepper
¼ tsp ground cumin
¼ tsp dried oregano
cayenne pepper, optional, to taste, or chili powder
queso fresco cheese
cilantro lime sauce
salsa
lime wedges
Preparation
Combine the marinade ingredients in a mixing bowl. Add the flank steak and let it marinade for at least 1 hour.
Meanwhile, prepare the cilantro lime sauce by combining all the ingredients in one bowl. Mix well until evenly incorporated. Set aside in the fridge until ready to use.
In a non-stick grilling pan, heat the oil over medium heat.
Cook the marinated steak for 5 minutes until browned.
Remove the steak and let it rest for at least 10 minutes before slicing.
Meanwhile, in the same pan, add in the bell peppers and onion. Saute until the bell peppers are soft and the onion is translucent.
Season with salt and pepper.
Lower the heat and throw in the cilantro.
Microwave the tortillas for a minute and set aside.
Slice the beef into thin strips, about ¼-inch thick, against the grain.
Assemble the taco by placing the beef, bell peppers, onions, and cilantro on the tortilla wrap.
Garnish with cheese, cilantro lime sauce, lime wedge, more chopped cilantro, or desired garnish.
Bite into the juicy and meaty steak tacos! Enjoy!
