1-First, place the 2 pounds of sliced steak in one sealable bag and the sliced peppers and onion in another. In a jar, combine the marinade: 3 tablespoons of olive oil, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, 1 teaspoon of ground cumin, a pinch of cayenne pepper, 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 2 cloves of minced garlic. Shake it well and pour one-third over the steak, one-third over the vegetables, and reserve the rest for later.

2-Seal the bags and refrigerate for at least one hour or overnight to let the flavors soak in. When you’re ready, heat a large skillet over medium-high heat. Cook the vegetables until tender-crisp, about 5 minutes, then remove them from the skillet.

3-Next, cook the steak strips in the same skillet for 7-10 minutes until done to your liking. Finally, return the vegetables and the reserved marinade to the skillet and heat through for a minute or two. The total prep time is about 10 minutes, with 15 minutes of cooking, making the whole process around 25 minutes.

4-Prepare and marinate the ingredients as described.

5-Heat your skillet and cook the veggies first.

6-Add and cook the steak strips.

7-Combine everything and serve with warmed tortillas.