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From Jenn Zeller


  • 1 ½ lb cubed steak
  • 6-8 Limes
  • Olive Oil
  • Fresh Garlic
  • Salt
  • Cumin
  • Season Salt
  • Salt
  • 1 Med Onion
  • 1-2 Green Bell Peppers
  • 1-2 Red Bell Peppers
  • Corn or Flour Tortillas
  • Grated Cheese (if desired)

Marinate Ingredients:

  • Juice from 3-6 limes or ⅔ cup lime juice
  • ⅔ cup olive oil
  • 2 cloves of garlic, diced, sliced or otherwise
  • ¼ tsp cumin
  • ¼  tsp salt
  • 1/2 tsp seasoned salt


To start, I like to marinate the steak in lime juice and olive oil. And if you really want to be naughty- adding tequila to that mix is just super! But for now, we’ll stick to the lime juice marinade. And you’ll be glad to know that the lime juice also helps to pre-cook and even tenderize the meat!

Combine the above and whisk until smooth. I also like to add the lime rinds that I’ve squeezed, into the pan I’m using for the marinade as well. Pour the marinade over the steak, sprinkle with more season salt, cover and refrigerate for three hours, turning once, halfway through.

About 45 minutes prior to your steaks being done you will want to slice an onion, and the red and green bell peppers- be sure to de-vein the peppers. Into a cast iron skillet (or heavy skillet), over medium heat, add two tablespoons of olive oil. Make sure your skillet gets hot, and then add your peppers, and onions, along with ¼ tsp Cumin, ¼ tsp Chili Powder and ¼ tsp Garlic Salt.

You’ll want to get those veggies browned but not burnt, and crispy, not soggy.  How hot your pan is, and how full your pan is, will determine the time it will take for the veggies to cook- somewhere around 10 minutes is a good guesstimate. Also note, I cooked mine on the grill in my trusty cast iron skillet, because when it’s nice outside, who really wants to be in the kitchen?  It would be just as easy to put them on the stove however, and I must admit, they’ll make everyone around hungry with how they smell!  More often than not when I make this dish, it’s winter, and we’re in need of some color, so I do it over the stove- a lot!  Do let your veggies get a bit blackened before you stir them around.

Once your veggies have a good start, heat up your grill* and put those steaks on medium heat . The time you spend cooking them depends on your desired amount of doneness. I prefer my steak be rare to medium-rare, usually.  You’ll have to gauge the time it will take to reach the desired doneness based on how thick the cut of meat is. The thinner the steak the less time it takes to cook through.  I’d say for a really thin steak, to be rare-to med-rare, a quick 1-2 minutes per side would be fine. I personally, for this dish, don’t mind them more on the med-well side- and I’ll tell you why. Not only am I often feeding kids with this dish, there’s something about the crispy part of the steak that is all limey and garlicky and just plain yummy, plus you’re going to add some moisture back to the steak, when you squeeze fresh lime over each taco. Oh yes, I said that!  So whatever route you decide to go, trust me, there’s no wrong turn- short of char-broiling.  Let’s just don’t go there, okay?

While your steaks and veggies are cooking, I like to put corn and flour tortillas (low-carb would be super in this dish if you’re going that route), in some foil and put them on the top rack of the grill, or in the oven at 300 degrees until warm.  You don’t have to serve these with warm tortillas, but I’ll tell you right now, it’s WAY better that way. I mean, let’s be realistic here, people. Who doesn’t love warm corn (or flour) tortillas? And who doesn’t love them filled with steak and blackened veggies, with a fresh squeeze of lime?

Once your steaks are cooked, let them rest a moment and then Julienne them.

To serve:

Personally I love to serve dishes like this buffet style, but you can serve it however you want. It’s your domain after all!  I’ll set out the warm tortillas, the steak, the limes, and the veggies and let people build them how they want them.  When/If I’m plating them, I’ll put meat, veggies,  a squeeze of fresh lime and a teaspoon of cheese over each tortilla.  I hope your family loves them as much as mine does!

I usually serve these with Mexican Rice, or black beans, or both!

This recipe will serve 6.

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