|2 pounds skirt or flank steak||1 large yellow onion, thinly sliced|
|2 tablespoons chili powder||Salsa and sour cream|
|1 teaspoon salt||Salt and pepper|
|2 tablespoons olive oil||12 8-inch flour tortillas, warmed|
|1 large red bell pepper, thinly sliced||2 cloves garlic, minced|
|1 large green bell pepper, thinly sliced|
Rub the steak all over with the chili powder and salt. Set it aside to marinate.
Heat the olive oil in a large skillet over medium heat and add the onions, peppers, and garlic. Cook, stirring frequently, until the vegetables are tender and the onions are translucent, about 6 to 8 minutes. Season with salt and pepper.
Preheat a broiler or grill on high and cook the steak for 3 to 4 minutes, then turn and cook and additional 4 minutes. Allow the meat rest 5 minutes, then slice it thinly against the grain.
Heap the meat and peppers on the warm tortillas and top with salsa and sour cream as desired.
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