Scale
Ingredients
- 1/2 cup olive oil, divided
- 3 tablespoons Worcestershire sauce
- juice from 1 lime
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 pound flank steak, cut into strips
- 1 large yellow onion, sliced
- 2 medium bell peppers, sliced (use a variety of colors)
- 1 8-ounce package sliced cremini mushrooms
- To serve: warmed flour tortillas, shredded cheese, salsa, sour cream, chopped cilantro, lime wedges
Instructions
- In a medium bowl, combine 1/4 cup of the oil with the Worchestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt and pepper.
- Divide the marinade into two large bowls. Toss the steak strips with the marinade in one bowl, then cover with plastic wrap and refrigerate for at least 20 minutes (and up to 24 hours). Toss the peppers, onions, mushrooms and marinade in another bowl, then cover and refrigerate as well.
- In a large skillet, heat the remaining 1/4 cup of olive oil on high until sizzling. Add the vegetables and cook, tossing frequently, until the vegetables have started to blacken (but are still firm), 3-5 minutes. Transfer to a serving plate.
- Add the steak to the skillet, and cook, tossing frequently, until all of the juices have evaporated and the steak has browned evenly and is starting to blacken (3-5 minutes). Place the steak over the vegetables. Serve with warm tortillas and toppings of your choice.
Nutrition
- Serving Size: 4