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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 1-pound skirt steak, cut into thirds |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 large yellow onion, thinly sliced |
1 large bell pepper (any color), thinly sliced |
1 12-count package corn or small flour tortillas |
sour cream, salsa, and guacamole for serving |
Directions:
1. Heat the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon of the salt and the pepper. Cook for 3 minutes. Turn and move to the sides of the skillet. Add the onion and cook, stirring occasionally, for 2 minutes. Add the bell pepper, season with the remaining salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more. Transfer the onion and bell pepper to a bowl. Transfer the steak to a cutting board. Place the tortillas in a microwave and warm on high for 1 1/2 minutes. Slice the steak and serve with the onion, bell pepper, tortillas, sour cream, salsa, and guacamole.
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