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Whisk together all the ingredients for the marinade in a large bowl. Add the steak and toss until coated. Set aside for 40 minutes, or longer if you have the time.
Heat a grill, grill pan, or iron skillet over high heat. Remove the meat from the marinade and wipe off excess liquid. Spray the cooking surface with a little bit of oil. Set in the meat and cook for 1 to 2 minutes per side, depending on the thickness of the steak. It should be medium-rare but have a good sear on it. Remove the steak and let rest for a few minutes.
Spray the pan with a little more oil and then the vegetables. Add them in batches if they can't all fit in one layer. Cook for a minute or two per side, or until they have little blotches of black but are still crisp. Set aside.
Thinly slice the meat across the grain. Toss it into a bowl with the peppers. Serve with warmed corn tortillas, lime wedges, and salt to taste.