For the marinade
1/4 cup juice of fresh limes
2 tablespoons vegetable oil
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon ground coriander
6 medium-sized cloves of garlic, smashed
1 kilo flank steak
1 large green pepper, thinly sliced
1 large red pepper, thinly sliced
2 medium-sized white onions, thinly sliced
6 to 8 large flour tortillas
For the add-ins
4 large tomatoes, chopped and tossed
with 2 tablespoons chopped cilantro
(or 1 bottle store-bought salsa)
2 medium-sized avocados, mashed
1 Combine all ingredients for the marinade in a shallow container large enough for the beef (alternative: use a large Ziploc bag). Marinate the beef overnight in the refrigerator, turning over once. When ready to cook, drain the marinade and pat the meat dry. Season both sides with salt and pepper.
2 Place a heavy skillet on high heat. Brush lightly with vegetable oil. Grill the flank steak for roughly 4 minutes on each side; then place on a plate to let it rest 10 minutes before slicing. Lower the flame to medium heat.
3 In the same pan, cook the peppers and onions until they have barely softened (this takes about 5 to 8 minutes). Place vegetables on a serving plate.
4 Warm the tortillas in the microwave: Wrap them in a slightly damp kitchen towel and heat on high for 1 minute. If they’re not warm after the first minute, repeat heating in 1-minute intervals until heated through. They should be warm, soft, and pliable for rolling. Place the tortillas on a serving platter, covered with the warm kitchen towel.
5 Slice beef thinly, going against the grain. Place slices on a serving platter.
6 To assemble: Place one tortilla on the plate. Layer the slices of beef with peppers and onions. Top with any of the add-ins, then roll to enclose the filling.
Photography by Ocs Alvarez | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon
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