Ingredients:

  • 5 lb (approx. 700g) Flank Steak or Skirt Steak, trimmed.
  • 3 Tbsp (45ml) Olive Oil (or neutral cooking oil).
  • 1 large Lime, freshly juiced (approx. 2 Tbsp / 30ml).
  • 1 Tbsp (15ml) Apple Cider Vinegar.
  • 4 cloves Garlic, minced.
  • 1 Tbsp (15g) Chilli Powder (Ancho or standard).
  • 1 tsp (5g) Ground Cumin.
  • 1 tsp (5g) Smoked Paprika.
  • ½ tsp (2.5g) Dried Oregano.
  • ½ tsp (2.5g) Cayenne Pepper (optional, for heat).
  • 5 tsp (7.5g) Fine Sea Salt.
  • 1 tsp (5g) Freshly Cracked Black Pepper.
  • 2 large Bell Peppers (e.g., 1 red, 1 green), deseeded and sliced into thin strips.
  • 1 large Yellow or Brown Onion, halved and sliced thinly.
  • 2 Tbsp (30ml) Neutral cooking oil (for cooking).
  • 8-12 medium Flour Tortillas (about 6-8 inches diameter).
  • Fresh Lime Wedges (for serving).
  • Coriander (Cilantro), chopped (optional garnish).

Instructions:

  1. Prep the Steak: Trim any excess thick fat from the steak. Slice the steak against the grain into thin strips (about 1/4 inch or 6mm thick).
  2. Mix the Marinade: In a medium bowl, whisk together the olive oil, lime juice, vinegar, minced garlic, and all dried spices (chilli powder, cumin, paprika, oregano, cayenne, salt, and pepper).
  3. Marinate: Place the sliced steak into the marinade, ensuring all pieces are fully coated. Seal and refrigerate for a minimum of 30 minutes, or up to 4 hours. While the steak marinates, slice the onions and peppers into uniform strips.
  4. Heat the Pan: Remove the steak from the fridge 10 minutes before cooking. Heat the cooking oil in a heavy-bottomed skillet or cast iron skillet over medium-high to high heat until it is shimmering and nearly smoking.
  5. Sauté the Vegetables: Add the sliced onions and peppers to the hot skillet (in batches if necessary). Sauté quickly for 4–5 minutes until tender-crisp and slightly charred. Season lightly with salt and pepper. Remove the vegetables to a plate and set aside.
  6. Sear the Steak: Increase the heat to high. Drain the steak from the marinade and add it to the screaming hot skillet in a single layer. Sear the steak strips for just 2–3 minutes, stirring once, until browned and cooked through. Immediately remove the steak from the heat.
  7. Rest the Meat: Place the steak on a clean cutting board, tenting loosely with foil. Allow the steak to rest for 5 minutes.
  8. Combine and Heat: Return the rested steak and the cooked vegetables to the pan. Toss quickly over low heat for 30 seconds just to reheat and combine the flavours.
  9. Warm the Tortillas: Warm the tortillas using your preferred method (dry pan or oven).
  10. Serve: Serve the steak and vegetable mixture directly from the skillet to deliver the famous 'sizzle' to the table, accompanied by the warm tortillas, lime wedges, and desired toppings.