Yield: Serves 4
Total Time: 45 minutes
1 ½ pounds skirt steak, outside cut
½ cup olive oil
¼ cup lime juice
¼ cup Tamari sauce
½ teaspoon ground cumin
½ teaspoon ancho chile powder
1 teaspoon salt
1 red bell pepper, steamed and seeded, sliced ½ inch thick
½ yellow onion, sliced ¼ inch thick
1 poblano chile, steamed and seeded, sliced ¼ inch thick
Salt and fresh ground pepper
12 warm corn tortillas, for serving
Cut the skirt steak into 3 equal size pieces and place into a gallon-sized resealable bag. In a bowl combine the oil, lime juice, Tamari, cumin, chile powder and salt. Pour into the bag with the meat. Seal the bag and press out all the air, make sure all sides of the meat are evenly coated. Place bag in the fridge and let meat marinade for at least 30 minutes. Remove steaks from the bag and shake off any excess marinade. Place on a wire rack lined baking sheet and return to the fridge uncovered for another 2 hours. This will make sure the steaks get a beautiful rich color when seared.
Heat a 12-inch cast iron skillet over medium-high heat, give the steaks a generous sprinkle of salt and put in the hot skillet. Sear each side for about 2 to 3 minutes, depending on the thickness of the meat. Remove and set steaks on a cutting board. Without cleaning the skillet, add the peppers and onions to the skillet, cook for about 5 to 6 minutes.
While cooking the peppers and onions, slice the steaks in half with the grain. Now turn 90 degrees and slice against the grain into ¼ inch strips. When the peppers and onions are almost finished cooking, add the steak to the pan for a final sizzle and salt and fresh ground pepper to taste. Serve with tortillas and any toppings you wish.