This recipe is from Everyday with Rachael Ray Magazine March 2009
Ingredients
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-
8 flour tortillas
-
2 1/2 teaspoons chili powder
-
1/2 tsp cayenne pepper
-
Salt and black pepper
-
1 1/2 pounds sirloin steak
-
2 tablespoons extra-virgin olive oil
-
2 bell peppers cut into strips
-
3 bunches scallions cut into 2-inch lengths
-
3 cloves garlic finely chopped
-
1 cup cilantro sprigs
Recipe Method
1. Wrap the tortillas in foil; place in the oven and heat to 300 degrees.
2. In a small bowl, stir together the chili powder, cayenne and 1/2 teaspoon each salt and black pepper; sprinkle all over the steak. Heat a large cast-iron skillet over medium heat. Add 1 tablespoon olive oil and the steak, tent with foil and cook for 4 minutes on each side for medium-rare; transfer to a cutting board, tent with the foil and let rest for 5 minutes before thinly slicing.
3. In the same skillet, add the remaining 1 tablespoon olive oil, the bell peppers, scallions and garlic; season with salt and pepper. Cook, stirring, over medium heat until crisp-tender, about 5 minutes. Add the steak along with any juices and the cilantro and toss. Serve with the warmed tortillas.
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