Ingredients

1 1/2 lb flank steak (or chicken)

3 tbsp vegetable oil

2 bell peppers, cored and sliced thin

1 red onion, sliced thin

2 tbsp water

1 tsp chili powder

12 6-inch tortillas

2 tbsp lime juice

1 tbsp cilantro, fresh, minced

1 tsp Worcestershire sauce

1/2 tsp brown sugar

Preparation

Before cooking slice onion. White steak browns, slice bells. While cooking bells and onions, mix marinade.

  1. Pat steak dry, season with S+P. Heat tbsp oil in 12-inch skillet over med-high heat until just smoking. brown steak on first side, ~5 mins, reduce heat if scorching. Flip steak and cook to desired doneness (pg 193), 3-6 mins. Transfer to clean plate, tent with foil, let rest for 5-10 mins before slicing.

  2. Add tbsp oil to skillet and med heat until shimmering. Add bells, onion, water, chili powder, and 1/2 tsp salt and cook until softened, ~5 mins. Transfer to serving bowl.

  3. Stack tortillas on plate and cover with plastic wrap. heat in microwave till soft+hot, 30secs to 2 mins.

  4. Min tbsp oil, lime juice, cilantro, Worcestershire, brown sugar,, and 1/4 tsp salt in large bowl and set aside.

  5. Slice steak very thin across grain (pg. 98) Toss with marinade. Eat.