Ingredients
Spice Blend
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
Steak and Vegetables
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 3 medium multi-color bell peppers, sliced
- 1 medium red onion, sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 cup lime juice (about 2 limes)
For Serving
- 10 (6-inch) flour tortillas
- Optional toppings: sour cream, cilantro, guacamole, salsa
Instructions
- Mix the seasonings: In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes. Stir well and set aside.
- Prepare the ingredients: Thinly slice the flank steak against the grain to ensure tenderness. Slice the bell peppers, red onion, and mushrooms, and mince the garlic cloves to have everything ready for cooking.
- Sauté the vegetables: Heat a large skillet over high heat. Add 2 tablespoons olive oil and allow it to warm for about a minute. Add the sliced bell peppers, onion, and mushrooms, and cook them, stirring frequently, until they are tender-crisp, about 7 minutes.
- Season the vegetables: In the last two minutes of cooking, add half of the seasoning mix and the minced garlic to the skillet. Cook for an additional 1 to 2 minutes to let the flavors meld. Then remove the vegetables from the skillet and set them aside on a plate or in a bowl.
- Cook the steak: Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet. Sprinkle the remaining seasoning mix and 1 tablespoon Worcestershire sauce over the steak. Cook the steak while tossing constantly for 2 to 3 minutes for medium-rare doneness; if you prefer well-done steak, cook an additional 3 to 4 minutes.
- Combine steak and vegetables: Once the steak is cooked to your liking, add the cooked vegetables back to the skillet. Drizzle the mixture with 1/4 cup lime juice and toss everything together to combine the flavors evenly.
- Serve: Warm the flour tortillas according to package instructions. Serve the steak and vegetable mixture on the tortillas with optional toppings like sour cream, cilantro, guacamole, or salsa for added flavor and creaminess.
Notes
- For more tender steak, make sure to slice against the grain.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Add extra veggies like zucchini or cherry tomatoes for more variety.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Adjust crushed red pepper flakes to control the heat level.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
