Prep Time: 15 minutes
Cook Time: 0 minutes
*Ready In: 15 minutes plus 1 hour for marinating
3/4 pound top round steak
1 tbsp soy sauce
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving
Coarse salt and ground pepper
1 tbsp extra-virgin olive oil
1 garlic clove, minced
2 medium green bell peppers, seeded and thinly sliced
1 large white onion, halved and thinly sliced
8 corn tortillas, warmed
1/2 cup grated white cheddar (2 ounces)
1 large tomato, chopped
Cilantro sprigs, for serving
1. In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally.
2. Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
3. Add peppers, onion, and crushed garlic clove to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Squeeze lime juice. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.
1. To warm up corn tortillas, wrap in damp paper towels and microwave them for 1 minute, or toast them over a stovetop burner using tongs.