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1
In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice.
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2
Refrigerate 1 hour, turning steak occasionally.
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3
Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium.
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4
Add garlic and cook until fragrant, 30 seconds.
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5
Remove from heat.
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6
Stir in remaining 1 tablespoon lime juice.
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7
Set garlic oil aside.
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8
Remove steak from marinade and blot dry with paper towels.
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9
Season with salt and pepper.
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10
In a large cast-iron or other heavy skillet, heat remaining 1 teaspoon oil over medium-high.
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11
Cook steak, about 2 minutes per side for mediumrare.
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12
Transfer to a cutting board, tent with foil and let rest.
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13
Add bell peppers and onion to pan; season with salt and pepper.
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14
Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes.
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15
Stir in reserved garlic oil.
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16
Thinly slice steak against the grain and serve with vegetables, tortillas, cheese, tomato, and cilantro.
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17
To warm the corn tortillas, use tongs to toast them on a gas-stove burner for about 30 seconds per side.
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18
Or wrap them (stacked) in damp paper towels and microwave for 30 to 60 seconds, just until softened.
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19
(Per Serving)
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20
Calories: 390
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21
Fat: 16.5g (6.1g Saturated Fat)
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22
Protein: 28.3g
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23
Carbohydrates: 34.1g
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24
Fiber: 5.6g
