Ingredients:

  • 1.5 lbs skirt steak, sliced against the grain
  • 0.33 cup neutral oil (avocado or grapeseed)
  • 0.25 cup fresh lime juice
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 3 large bell peppers, sliced
  • 1 large white onion, sliced
  • 1 jalapeño, de-seeded and sliced
  • 2 tbsp high-smoke point oil for griddle
  • 9 medium flour tortillas
  • 0.5 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Whisk oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper in a bowl. Place steak in a large freezer bag, pour in marinade, and refrigerate for 2 to 8 hours.
  2. Preheat the Blackstone griddle to medium-high heat (approximately 400°F to 450°F) and lightly oil the surface.
  3. Spread the bell peppers, onions, and jalapeños across one side of the griddle. Toss frequently with spatulas until edges are charred but vegetables remain crisp-tender.
  4. Place the marinated steak on the hottest zone of the griddle. Sear for 3-4 minutes per side without moving to develop a deep mahogany crust.
  5. Briefly toast the flour tortillas on the cooler edge of the griddle for 30 seconds per side.
  6. Slice the steak into thin strips against the grain, toss with the vegetables, and finish with a squeeze of fresh lime and cilantro.