This recipe is from Cooking Light magazine. I picked up an old copy from the local library off their sale table. You never know what bargains you'll find locally. I added extra red pepper to my version. Adjust spices to your personal taste.
1 pound flank steak
2 teaspoons cumin
2 teaspoons chili powder
1/8 t. salt
1/8 t. garlic powder
1/8 black pepper
1/8 red pepper
Use whatever size tortillas you prefer. 10 inch or 6 inch.
2 cups sliced onion
1/3 cup of green pepper, red pepper and yellow pepper EACH, sliced thin
1 tablespoon lime juice
Slice the steak into roughly 3/4 inch pieces going against the grain
Toss the steak into a freezer bag with all the seasonings.
Shake it and knead it lightly so the spice covers the steak.
Slice the vegetables - you can use any combo that suits your taste, more or less of a particular item. Same with the spices. Add more red pepper if you like it spicy.<
Heat some vegetable oil in a grill pan or fry pan. Add steak and veggies, saute for about 8 minutes or until it's all soft.
Stir lime juice in, toss.
Heat tortillas if you like them warm. Serve the steak mixture with tortillas and sour cream to top off. I also served cheese quesadillas.
Goes well with beer. It's a very hands on meal that gets messy as the juice runs from the tortilla.
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