This skirt steak is coated in garlic, lime juice, and chili powder for a spicier taste, and it gives you a fun meal option that's ready in 30 minutes.

Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow glass dish, stir together garlic, lime juice and chili powder. Add steak, turn to coat and let stand for 5 minutes, turning occasionally.

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  • In a large nonstick or seasoned cast-iron skillet, warm 1 Tbsp. oil over medium-high heat. Cook bell peppers, stirring occasionally, for 4 minutes. Add cumin seeds; continue to sauté until bell peppers are lightly browned and tender, about 2 minutes more. Transfer to a platter.

  • Add remaining 1 Tbsp. oil to skillet. Add steak and cook, turning once, until browned, about 6 minutes for medium-rare. Transfer to a cutting board and let stand for 5 minutes before slicing thinly against the grain.

  • Top tortillas with bell peppers and steak. Serve with additional toppings such as sour cream, avocado, cilantro and lime wedges, if desired.

Nutrition Facts

427 calories; fat 18g; saturated fat 6g; mono fatg; poly fatg; protein 31g; carbohydrates 32g; fiber 18g; cholesterol 74mg; iron 4mg; sodium 525mg; calcium 145mg.