Steak-And-Pepper Tacos Recipe

Name: Steak-And-Pepper Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb flank steak (or hanger steak); 1 lime, Juice of, plus lime wedges for serving; 1 teaspoon kosher salt; 2 garlic cloves, crushed; ½ teaspoon mild chili powder; 3 teaspoons vegetable oil; 12 red onion, sliced; 3 bell peppers, 1 each red, yellow, and orange, thinly sliced; ½ cup corn kernel (fresh or frozen); 8 small corn tortillas, warmed; 12 avocado, sliced; ¼ cup low-fat monterey jack cheese, grated; ¼ cup salsa verde or 2 tablespoons chopped fresh cilantro; 2 tablespoons sliced pickled jalapeno peppers; reduced-fat sour cream (optional)

Servings: persons

1 lb flank steak (or hanger steak)
1 lime, Juice of, plus lime wedges for serving
1 teaspoon kosher salt
2 garlic cloves, crushed
½ teaspoon mild chili powder
3 teaspoons vegetable oil
12 red onion, sliced
3 bell peppers, 1 each red, yellow, and orange, thinly sliced
½ cup corn kernel (fresh or frozen)
8 small corn tortillas, warmed
12 avocado, sliced
¼ cup low-fat monterey jack cheese, grated
¼ cup salsa verde or 2 tablespoons chopped fresh cilantro
2 tablespoons sliced pickled jalapeno peppers
reduced-fat sour cream (optional)

1
Marinate the steak in the lime juice, salt, garlic, and chili powder in a sealed plastic bag for 20 to 30 minutes.
2
Meanwhile, heat a large cast-iron skillet over high heat for 5 minutes.
3
Add 2 teaspoons of the vegetable oil to the pan.
4
Add the red onion and bell peppers; cook, tossing frequently, for 5 minutes.
5
Add the corn and continue to cook until the peppers are charred and soft, about 3 more minutes.
6
Transfer the vegetables to a bowl and keep warm.
7
Wipe the skillet with a paper towel and heat for another minute.
8
Add the remaining teaspoon of vegetable oil.
9
Remove the steak from the marinade and pat dry with paper towels.
10
Lay the steak in the pan, reduce heat to medium-high, and cook about 8 minutes for medium-rare, turning once halfway through.
11
Transfer to a board and let rest for 5 minutes.
12
Slice the steak across the grain and arrange on a platter with the peppers and lime wedges.
13
Make tacos with the warm tortillas, avocado, Monterey Jack, salsa, jalapenos and, if desired, sour cream.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb flank steak (or hanger steak), 1 lime, Juice of, plus lime wedges for serving, 1 teaspoon kosher salt, 2 garlic cloves, crushed, and more.

Yes, Steak-And-Pepper Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak-And-Pepper Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions