New York strip seriously seasoned and marinated in lime juice, seared in a hot cast iron skillet to a perfect medium. Served with sliced peppers and onions sautéed in the same skillet and deglazed with a little more lime juice to pull all those charred seasonings and leftover flavors from the steak. All wrapped up in a corn tortilla. Absolutely to die for.

One of our favorite camp meals too!

INGREDIENTS – serves 2

1/4t salt
1/4t black pepper
1/4t garlic powder
1/4t onion powder
1/4t smoked paprika
1/4t chili powder
1/8t cumin
1 steak (New York strip, flank, tritip, any good grilling steak)
2 limes, juiced (separated)
2T oil
1/2 red onion, sliced
1/2 bell pepper, sliced (any color)

Toppings: queso fresco, chopped cabbage, chopped tomato
Corn tortillas

INSTRUCTIONS

Mix together seasonings. Sprinkle about half on one side of the steak, pat it in to make sure it’s coated. Flip the steak and repeat on the other side with the remaining seasonings. Repeat this process with the juice of half a lime squeezed over each side. Cover and allow to marinate for at least 1 hour and up to 8.

Bring a large cast iron skillet to medium-med-high heat. Pour a little oil in the middle of the skillet then place the steak in it. Give it a little press to make sure the full side is getting seared. Allow to cook for about 4 minutes, flip, reduce the heat to medium and cook for 4 more minutes (to your preference). Remove to a cutting board to rest for a bit while you cook the peppers and onions.

Pour in the onions and peppers, sprinkle a little pinch of salt and cook for about 4 minutes, stirring occasionally. Squeeze in the remaining lime, stir and cook for another 3-4 minutes until the veg is soft and delicious.

Slice up the steak and serve with the peppers and onions.

ENJOY!