Ingredients

1 ½ -2 lbs flank steak or skirt steak
¼ cup olive oil
3 tablespoons fresh lime juice
3 minced garlic cloves
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon pepper

Vegetables:
2 sliced bell peppers
1 medium sliced white onion
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
8 small flour tortillas

Directions

To a resealable container or a zip-top bag, add 1 ½ -2 lbs flank steak or skirt steak, ¼ cup olive oil, 3 tablespoons fresh lime juice, 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 2 teaspoons salt, and 1 teaspoon pepper. Mix well and let marinate in the fridge for 4-8 hours.

Preheat the grill to medium-high heat. Place a grill pan or sheet pan on one side of the grill.

Add 2 sliced bell peppers and 1 medium sliced white onion to a medium bowl. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Add the pepper mix to the grill pan and cook for 3-4 minutes. Add the marinated steak to the uncovered side of the grill. Use tongs to toss the peppers and close the grill.

Let the steak cook for about 4 minutes, then flip it over. Give the peppers another toss. Remove the peppers from the grill if they are charred.

Cook the steak for an additional 3-4 minutes, or until it reaches the desired doneness. I cook mine to medium rare (140 degrees). Remove the steak and peppers from the grill and let the meat rest for 5-10 minutes.

Slice the meat against the grain into thin slices. Serve with 8 small flour tortillas and desired toppings.