Ingredients:

  • 1.5 lbs sirloin steak, sliced into 1/4-inch strips
  • 3 large bell peppers (red, yellow, green), deseeded and sliced
  • 1 large red onion, sliced into half-moons
  • 2 tbsp avocado oil or grapeseed oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 8 small flour tortillas

Instructions:

  1. Preheat your oven to 425°F (220°C) and ensure a rack is in the center position.
  2. Slice the sirloin steak against the grain into 1/4-inch thin strips to ensure maximum tenderness.
  3. In a large mixing bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, oregano, sea salt, black pepper, lime juice, and soy sauce.
  4. Add the steak strips, sliced bell peppers, and red onions to the bowl. Drizzle with 2 tablespoons of high-smoke point oil and toss thoroughly to coat every piece with the marinade.
  5. Spread the mixture in a single, even layer onto a large rimmed sheet pan. Do not overcrowd, as this allows for better caramelization.
  6. Roast for 15 minutes, or until the steak is cooked through and the vegetables are crisp-tender with slightly charred edges.
  7. Serve immediately with warmed tortillas, fresh cilantro, and lime wedges.