Instructions:
- Marinate the Steak: Combine all marinade ingredients (Lime Juice, 2 Tbsp Olive Oil, Soy Sauce, Chili Powder, Cumin, Oregano, Paprika, Salt, Pepper, Garlic) in a bowl. Add the steak, ensuring it is fully coated. Place in a sealed bag/dish and refrigerate for at least 1 hour, ideally 4 hours.
- Prep Vegetables: Slice onions and peppers into uniform, thick strips (about 1/2 inch thick).
- Cook the Steak: Remove steak from the marinade, discarding excess liquid. Heat a large cast-iron skillet over high heat until smoking hot. Add 1 Tbsp oil. Sear steak for 3–5 minutes per side, aiming for medium-rare (internal temp 130°F/54°C).
- Rest the Steak: Immediately remove steak to a cutting board. Tent loosely with foil and let rest for 10 minutes.
- Sauté Vegetables: Reduce heat to medium-high. Add the remaining 1 Tbsp oil to the same skillet. Add onions and peppers. Sauté quickly (about 5–7 minutes) until tender-crisp and slightly charred at the edges. Season lightly with salt and pepper.
- Slice Steak: Thinly slice the rested steak against the grain on a slight diagonal.
- Warm Tortillas: While the vegetables finish, warm the tortillas either wrapped in foil in a 350°F (175°C) oven or briefly over an open gas flame.
- Assemble & Serve: Return the sliced steak to the skillet with the vegetables for 30 seconds, just to reheat and mingle the flavours. Serve immediately on a hot platter alongside the warmed tortillas and lime wedges.