Cook time: 20 minutes
2 lbs flank steak
1 red bell pepper julienned
1 red onion julienned
1 clove garlic minced
1 zucchini squash julienned
¼ cup cilantro
¼ cup orange juice
4 tbsp. olive oil
1 chipotle in adobo
2 limes
1 tsp cumin
1tsp chili powder
salt and pepper to taste
Directions: mix together the juice of two limes, 1 chipotle pepper (with as much of the adobo sauce as you like), orange juice, garlic, chili powder, cumin, and cilantro and 3 tbsp of olive oil. Pour mixture over flank and flip, rubbing the mixture over the meat. Let marinate for 30 minutes to 24 hours. Use remaining oil on a heated cast iron skillet. Sear steak for 4 minutes on each side. Take out of the pan and set to the side. Add the peppers, onions, and zucchini to the pan and sauté until softened. Slice steak and serve over warm flour tortillas topping it with the sautéed vegetables.
Optional toppings: cilantro, sour cream, avocado/guacamole, chipotle mayo, shredded cheese.