Ingredients:

  • 1.5 lbs skirt steak or flank steak, sliced against the grain
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 large bell peppers, sliced
  • 1 large white onion, sliced
  • 2 tbsp avocado oil
  • 12 flour or corn tortillas
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a bowl or zip-top bag, combine olive oil, lime juice, soy sauce, brown sugar, chili powder, garlic powder, cumin, salt, and black pepper. Add the sliced steak and toss to coat. Let marinate at room temperature for 30 minutes.
  2. While the steak marinates, slice the bell peppers and white onion into uniform strips.
  3. Preheat the Blackstone griddle to medium-high heat and apply a thin layer of oil.
  4. Spread the steak strips in a single layer on the griddle. Sear undisturbed for 2-3 minutes until a deep mahogany crust forms, then flip and cook for another 2 minutes. Remove steak to a resting plate.
  5. Increase griddle heat to high. Add another squirt of oil and toss on the onions and peppers.
  6. Spread vegetables across the surface and toss every 2 minutes for 4-6 minutes until edges are charred and vegetables are tender-crisp.
  7. Serve the seared steak and charred vegetables with warmed tortillas, sour cream, fresh cilantro, and lime wedges.