Makes two servings
Prep time: Five minutes, plus 30 minutes marinating time
Cook time: 15 minutes
2 tsp. chili powder
1 ½ tsp. cumin
1 tsp. smoked paprika
½ tsp. garlic powder
1 tsp. sea salt
¼ tsp. onion powder
¼ tsp. dried oregano
2 tbs. extra-virgin olive oil
2 tbs. lime juice
2 tbs. minced fresh cilantro
½ lb. flank steak, sliced against the grain into ¼-inch strips
2 large bell peppers, sliced into ¼-inch strips
½ small red onion, sliced into ¼-inch strips
1 tbs. extra-virgin olive oil
To make the marinade: In a small bowl, mix the seasonings together. In a medium bowl, whisk 2 tablespoons olive oil, lime juice, cilantro, and half of spice mixture. Add the sliced steak, toss to coat, and marinate for 30 minutes at room temperature or up to two hours in the refrigerator.
Preheat oven to 425 degrees F and line a half-sheet pan with aluminum foil, if desired. Place the pan on the top rack in the oven to preheat.
Place the peppers and onion in a medium bowl. Add 1 tablespoon olive oil and remaining spice mixture, and mix until thoroughly coated. Carefully remove the hot pan from the oven. Add the peppers and onion to the pan and arrange in a single layer.
Cook for five minutes. Remove the pan from the oven, push the vegetables to one side of the pan, and add the steak to the other side. Cook for an additional eight to 10 minutes, until the vegetables are beginning to soften and the steak has browned on the outside. Serve with warmed tortillas, fresh cilantro, avocado, lime wedges, sour cream, or any preferred toppings.