Ingredients
- 1 tsp light brown sugar
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Kosher salt & black pepper
- 1 lb skirt steak
- 3 multi-colored bell peppers, cut into thick slices
- 1 large yellow onion, quartered then sliced
- 2 TB extra virgin olive oil
- Flour or corn tortillas
- Toppings: sour cream, cheese, avocado, cilantro, etc.
Preparation
Step 1
Dry Rub: In a small bowl, stir together the brown sugar, chili powder, cumin, garlic powder, paprika, ½ tsp salt, & ½ tsp pepper.
Put the steak on a parchment-lined baking sheet. Rub both sides generously with the dry rub. Allow the steak to come up to room temperature for about 30 minutes. While the steak sits, put the vegetables in a large mixing bowl. Drizzle with olive oil & season with salt & pepper. Stir vegetables. Heat a grill pan over medium-high heat. Add vegetables & cook until caramelized & softened, about 8-10 minutes, stirring occasionally. To cook steak on the grill, heat the grill to medium-high heat. Spray the grill with cooking spray. To cook steak on a grill pan, heat 1 TB oil over medium-high heat. Place the steak on the grill or grill pan & cook for 3-5 minutes per side, depending on the thickness. Transfer the steak to a cutting board & allow to rest for 5 minutes. Slice the steak against the grain into thin strips. Heat 6 tortillas at a time between damp paper towels in the microwave for 45 seconds. Layer steak, vegetables, & toppings in a tortilla.