- 4
- 60 mins
Ingredients
- 3/4 lbs top round steak
- 1 TBS soy sauce
- 1/4 cup fresh lime juice
- 1 TBS EVOO
- 1 clove garlic; minced
- salt and pepper
- 2 medium green bell peppers; thinly sliced
- 1 large white onion; thinly sliced
- 8 each corn tortillas; warmed
- 1/2 cup white cheddar; grated
- 1 large tomato; chopped
- cilantro sprigs
Preparation
Step 1
In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
Add peppers and onion to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.