1.5lb skirt steak (thinly sliced across the grain)
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 sweet onion (thinly sliced)
2tbsp vegetable oil (divided)
10 flour tortillas
Smoky Lime Marinate (recipe follows)
1/2cup fresh cilantro leaves (packed)
1/2cup orange juice
1/3cup lime juice
1/4cup vegetable oil
2 chipotle peppers in adobo
1tbsp garlic (minced)
1tbsp balsamic vinegar
2tsp ground cumin
1/2tsp salt
1/2tsp ground coriander
Toppings
8oz shredded cheese
4oz Pico de Gallo
4oz sour cream
4oz prepared guacamole (article calls for Wholly Guacamole)
Instructions
1
24 hours prior to the meal , combine all "Smoky Lime Marinade" ingredients, in a blender, and process until smooth.
2
Place steak in resealable plastic bag, add half of marinade, seal bag and refrigerate for at least 12 hours or up to 24 hours.
3
In a separate resealable plastic bag, combine bell peppers and onion, add half of marinade, seal bag and refrigerate for at least 12 hours or up to 24 hours.
4
Remove steak from bag, discarding marinade. In a large skillet, heat 1 T oil over medium-high heat. Add steak and cook for 2-3 minutes per side or to desired degree of doneness. Remove from pan and keep warm.
5
Remove vegetables from bag, discarding marinade. In a large skillet, heat remaining 1 T oil in pan. Add vegetables and cook for 8-10 minutes per side or until tender.
6
Serve steak and vegetables in flour tortillas with desired toppings.
