Ingredients
2tbspolive oil
⅓cuplime juice,freshly squeezed
2tbspcilantro,fresh chopped
2cloves garlic,crushed
1tspbrown sugar
¾tspred chilli flakes,adjust to spice preference
½tspground cumin
1tspsalt
1lbsteak,rump, skirt or flank steak
3bell peppers,different colours: red, yellow and green, deseeded and sliced
1onion,sliced
1avocado,sliced
flour tortillas,optional
Lettuce leaves,for low carb option
Extra cilantro leaves,to garnish
Sour cream,optional to serve
Preparation
Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinate the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight.
Remove from the refrigerator 30 minutes prior to cooking.
Heat about 1 teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness. This will take about 4 minutes each side for medium-rare, depending on thickness. Set aside and allow to rest for 5 minutes.
Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5 to 7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5 to 10 minutes.
Wipe pan or grill plates over with paper towel; drizzle (or brush) with 1 teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved untouched marinade.
