Steak Tacos

Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 white onion, sliced
• 1 bell pepper, sliced
• 8 small corn tortillas
• 1/2 cup fresh cilantro, chopped
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Method

1. 1

   In a shallow dish, whisk together 1 tablespoon olive oil, garlic, lime juice, cumin, chili powder, salt, and pepper. Add the flank steak, turning to coat, and let marinate at room temperature for 15 minutes.

2. 2

   Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly charred, about 6 minutes.

   6:00 · Cook vegetables
3. 3

   Transfer the vegetables to a plate. Increase heat to high and add the marinated steak to the same skillet, letting excess marinade drip off first.

4. 4

   Sear the steak for 3 to 4 minutes per side for medium-rare, until a deep brown crust forms.

   3:00 · Sear steak
5. 5

   Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.

   5:00 · Rest steak
6. 6

   Slice the steak thinly against the grain.

7. 7

   Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly toasted.

   1:00 · Warm tortillas
8. 8

   Divide the sliced steak and charred vegetables among the tortillas. Top with cilantro and queso fresco, and serve with lime wedges.