Skirt steak rubbed with chipotle and toasted cumin, marinated in lime and garlic, then seared and sliced over a skillet of charred peppers and onions. Pile it all into warm tortillas.

Ingredients

For the steak and rub

• 1¼ lb skirt steak
• 1 Tbsp cumin seeds, lightly toasted and ground (divided)
• 1 tsp chipotle chile powder
• 1 tsp salt, plus more to taste
• 1 Tbsp olive oil, for the skillet

For the marinade

• Zest of 1 lime
• ¼ cup fresh lime juice
• ¼ cup extra-virgin olive oil
• 1 Tbsp Worcestershire sauce
• 4 cloves garlic, minced (divided)

For the peppers and onions

• 2 Tbsp olive oil
• Onions, sliced
• Bell peppers, sliced
• Chile, sliced
• Cilantro, chopped (divided)

For serving

• Tortillas
• Lettuce
• Salsa
• Crumbled queso fresco

Instructions

1. Mix 2 tsp of the ground cumin with the chipotle powder and 1 tsp salt.
2. Score shallow crosshatch cuts across both sides of the steak, then rub the spice mix all over. Wear gloves: the chile powder is hot.
3. Put the steak in a resealable bag.
4. Whisk the lime juice and zest, ¼ cup olive oil, Worcestershire and half the garlic. Set aside 2 Tbsp of this marinade.
5. Pour the rest into the bag, seal and turn the steak to coat.
6. Refrigerate on a sheet pan for at least 4 hours and up to 24, massaging the bag now and then.
7. Heat 2 Tbsp olive oil in a large, heavy skillet over medium-high heat and cook the onions for 4–5 minutes, until soft and starting to color.
8. Add the bell peppers and chile and cook for about 3 minutes, until they start to soften.
9. Lower the heat to medium, add the remaining garlic and cumin and salt to taste, and cook for 5–8 minutes, stirring often, until the peppers are seared and starting to caramelize.
10. Pour in the reserved 2 Tbsp marinade and scrape up the browned bits from the pan.
11. Stir in half the cilantro, adjust the seasoning and keep warm off the heat.
12. Wrap the tortillas in foil and warm them in a low oven, or wrap them in a towel and warm in a steamer or microwave.
13. Heat a large cast iron skillet over medium-high heat, or get a grill medium-hot.
14. Take the steak out of the marinade, discard the marinade and pat the steak dry.
15. If using a skillet, add the remaining 1 Tbsp oil. Cook the steak for 3–4 minutes per side for medium-rare, in batches if it doesn’t fit.
16. Rest the steak under foil for 10 minutes, then slice across the grain into ½- to ¾-inch strips.
17. Arrange the lettuce and steak on a platter, pour the cutting board juices over the meat and top with the rest of the cilantro.
18. Serve with the peppers and onions, warm tortillas, salsa and queso fresco.

Notes & substitutions

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