Ingredients:

  • 1.5 lbs flank steak, sliced into 1/4-inch strips
  • 3 tbsp avocado oil
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 large bell peppers (red, yellow, and green), deseeded and sliced into strips
  • 1 large red onion, sliced into wedges
  • 1 jalapeño, deseeded and slivered

Instructions:

  1. Position your oven rack to the top third and preheat to 450°F (230°C). Place an empty 18x13 inch rimmed baking sheet inside the oven while it heats.
  2. In a large mixing bowl, whisk together the avocado oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
  3. Add the sliced flank steak, bell peppers, red onion, and jalapeño to the bowl. Toss thoroughly until all ingredients are evenly coated in the marinade.
  4. Carefully remove the hot baking sheet from the oven. Spread the steak and vegetable mixture in a single layer across the pan. You should hear an immediate sizzle.
  5. Return the pan to the oven and roast for 10 minutes. For extra char, turn on the broiler for the last 2 minutes of cooking.
  6. Remove from the oven and let rest for 5 minutes. Serve immediately with warmed tortillas and fresh lime wedges.