Preparation Steps

• In a large bowl, combine 2 tablespoons of olive oil, lime juice, garlic, cumin, chili powder, salt, black pepper, and paprika. Add the flank steak and coat well. Cover and marinate in the fridge for at least 1 hour or up to 8 hours.
• In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the steak and cook for 6-8 minutes per side, or until desired doneness. Remove from skillet and let rest for 5 minutes, then slice thinly against the grain.
• In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred. Season with a pinch of salt and pepper.
• Serve the sliced steak with the sautéed peppers and onions in warm tortillas. Garnish with cilantro and serve with sour cream and salsa, if desired.