Ingredients
1 lb. skirt steak
Kosher salt
Good olive oil
1 teaspoon cumin
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1 red onion, halved and thinly sliced into half rounds
3 garlic cloves, minced or grated
Flour tortillas
Shredded Mexican cheese
Sliced scallions, for serving
Directions
Preheat the oven to 400 degrees. Heat a large cast iron skillet over medium-high for about 3 minutes. Dry the steak with paper towels and season generously with salt and pepper. Sear the steak in the cast iron for 2 minutes on each side then transfer the pan to the oven and cook for about 5 minutes. Remove from oven and let rest on a plate covered with aluminum foil.
In the same skillet, heat 2 tablespoons olive oil over medium high heat. Add the peppers, red onion and cumin and saute for about 10 minutes. About halfway through, add the garlic and season with salt and pepper. Slice the steak crosswise and add back into cast iron along with juices.
Prepare tortillas and heat them over the gas burner flame for a couple minutes on each side.
Spoon steak and peppers into tortillas and top with shredded cheese and sliced scallions. Enjoy!