Savor tender strips of grilled beef combined with vibrant bell peppers, onions, and Roma tomatoes, served warm on soft tortillas with fresh salsa for a classic Mexican feast.
Ingredients extracted via AI
beefgreen bell pepperred bell pepperyellow bell pepperonionRoma tomatovegetable oilsalsa
Procedure generated via AI
Cut the beef (outside skirt steak) into strips about 6 cm long, then slice them lengthwise and crosswise into smaller bite-sized pieces.
Season the meat with OG and WOW! spices to taste.
Chop the three types of bell peppers (green, red, and yellow), the onion, and one Roma tomato into pieces.
Heat a griddle (plancha) over high heat and add a little vegetable oil.
Quickly sear the beef on the griddle to develop a nice crust while keeping the meat medium-well or medium-rare.
Add the onion first and cook for about 30 seconds to 1 minute until it softens.
Then add the bell peppers and tomato, stir, and cook until just tender without overcooking.
Watch to prevent the meat from releasing too much juice and ensure it browns nicely on the griddle.
Lower the heat or turn off one burner to avoid overcooking the beef.
Warm the tortillas on the griddle until soft and heated through.