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1
Marinate the meat ahead of time.
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2
Put the steak in a glass dish.
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3
Prep the garlic and cilantro and rub it all over the meat.
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4
Then sprinkle it with salt, squeeze one lime to cover both sides of the meat with the juice and then drizzle olive oil over it.
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5
Cover and refrigerate for at least 1 hour.
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6
Heat 3 tablespoons of olive oil in a skillet over medium heat.
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7
Add sliced onions and peppers.
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8
Cover the skillet and allow to soften and caramelize a bit, about 10-15 minutes.
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9
I added about 1/2 cup of water to the pan, just to help steam and soften the peppers faster.
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10
When you see they are almost done, season with salt, pepper and a tiny pinch of cumin.
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11
Remove from heat and set aside.
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12
Preheat a grill pan, allow it to get nice and hot before you throw the steak on.
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13
Cook for about 3 minutes on each side for medium-rare or until cooked to your liking.
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14
Immediately remove from heat and wrap steak in aluminum.
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15
Allow it to rest for 5-7 minutes before slicing (against the grain).
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16
As a last minute addition, I threw slices of avocado on the grill pan to heat them.
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17
Warm your flour tortillas using your preferred method and fill them with the meat and veggie mixture.
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18
Garnish with cilantro.
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19
Enjoy.
