Faijta Steak Panggang

Instructions

1. Add the 2 pounds flank steak to a large, sealable container. To the container, add the 2 tablespoons fresh lime juice, ¼ cup olive oil , 3 grated cloves garlic, 1 tablespoon chili powder, 2 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon paprika , and ¼ teaspoon cayenne pepper. Mix well and marinate in the fridge for 2-8 hours.
2. When the steak is ready preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet pan on one side of the grill. Sprinkle the steak with 1 teaspoon salt on both sides.
3. Add the 2 sliced bell peppers and 1 sliced medium onion to a medium bowl and toss with 2 tablespoons olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper.
4. Add the pepper mix to the grill pan and cook for 3-4 minutes. Add the marinated steak to the uncovered side of the grill. Use tongs to toss the peppers. Close the grill.
5. Let the steak cook for about 4 minutes, then use tongs to flip the steak, toss the peppers again, and remove from the grill if they are charred.
6. Cook the steak another 3-4 minutes or until it reaches the desired doneness. (For skirt steak, medium rare to medium is best, which is an internal temperature of 140-145 degrees.)
7. Remove the steak and peppers from the grill. Let the steak rest for 5 minutes.
8. Use a sharp knife to cut the steak against the grain into thin slices. Serve in 8 small flour tortillas with the pepper mix and toppings like sliced avocado, diced tomatoes , and sour cream.