Prep the steak: Pat the steak dry and slice it against the grain into thin strips about 1/2 inch wide. Trimming visible fat keeps it lean and tender.

Make a quick marinade: In a bowl, combine 1 tablespoon oil, juice of 1 lime, 1 tablespoon soy sauce, 2 minced garlic cloves, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Add a pinch of cayenne if you like heat.

Marinate: Toss the steak strips in the marinade and let sit for 20–30 minutes at room temperature, or up to 8 hours in the fridge. Short marinade, big payoff.

Slice the vegetables: Cut bell peppers into thin strips and onion into thin half-moons. Keep them similar in size for even cooking.

Heat the pan properly: Set a large cast-iron skillet or heavy pan over medium-high heat. When it’s hot, add 1 tablespoon oil and swirl to coat.

Sear the steak in batches: Add half the steak in a single layer. Don’t crowd the pan. Sear 2–3 minutes per side until nicely browned but still juicy. Transfer to a plate and repeat with the remaining steak.

Cook the veggies: In the same skillet, add another teaspoon of oil if needed. Add peppers and onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until crisp-tender with some char.

Bring it together: Return steak and any juices to the pan. Squeeze in the juice of 1 lime, add the remaining minced garlic clove, and toss for 30–60 seconds. Turn off the heat and finish with chopped cilantro and lime zest for brightness.

Warm the tortillas (if using): Heat tortillas in a dry skillet 20–30 seconds per side or microwave wrapped in a damp towel for 30 seconds. Warm tortillas bend without cracking.

Assemble and serve: Fill tortillas or bowls with steak and vegetables. Top with avocado, Greek yogurt, salsa, and lettuce. For extra protein and fiber, add black beans. Taste and adjust with a pinch of salt or an extra squeeze of lime.