1 t. cumin
1/2 t. coriander
salt and pepper
1 pound skirt steak, cut crosswise into 2 equal pieces
2 red bell peppers, halved crosswise and thinly sliced
1 to 2 jalapeno peppers, thinly sliced
2 T. fresh lime juice
8 flour tortillas
- In a small bowl combine the cumin, coriander 2 t. salt and 1/2 t. pepper.
- Pat steak with paper towels to dry. Rub steaks with spice mixture.
- Heat a skillet over medium heat. Add meat pieces to fit into the pan. Cut if necessary.
- Cook 2 to 4 minutes or until medium rare. Transfer to a cutting board and tent with foil. Let rest 5 to 10 minutes.
- Meanwhile, reduce heat to medium. Add bell peppers, onion and chiles to the skillet.
- Season with salt and pepper.
- Cook until tender crisp. About 8 to 10 minutes.
- Add lime juice and stir.
- Heat tortillas in a dry skillet.
- Thinly slice steaks crosswise and serve with tortillas, bell pepper mixture, sour cream and lime wedges.
