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Makes 4 servings


  • 1 lb. flank steak
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 large red onion, cut into thin strips
  • 4, 8" tortillas

For the marinade:

  • 1 large lime, juiced 
  • 1 ½ tsp. olive oil 
  • 2-3 garlic cloves, minced 
  • ½ jalapeño, seeded and minced (optional)
  • 3 Tbsp. fresh cilantro, finely chopped 
  • ½ tsp. cumin 
  • 1/8 tsp. cayenne pepper 
  • ¼ tsp. salt


Mix together the marinade ingredients. Place steak in a plastic bag or shallow container and add marinade. Cover and refrigerate for at least eight hours. Remove from the refrigerator about 30 minutes before cooking.

Heat a grill pan over medium-high heat. Remove the steak from the marinade and grill for 5-6 minutes on each side or until the steak reaches 145⁰F. Remove the steak from the cutting board and let rest for at least three minutes.

Add onions and peppers to the grill pan and sauté until the vegetables are cooked to your taste.

Cut the steak into thin slices against the grain on a diagonal. Add the steak slices to the grill pan and mix with the vegetables.

Serve with salsa, guacamole and tortillas.

Nutrition analysis per serving: 250 calories, 11 g fat, 15 g protein, 26 g carbohydrate, 3 g fiber, 600 mg sodium

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