1 pound of flank steak
The juice of 2 limes
¼ cup of good tequila
4 cloves of garlic, minced
1 teaspoon of chili powder
½ teaspoon of cumin
½ teaspoon of coriander
2 teaspoons of monk fruit sweetener
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
½ yellow onion, cut into strips
2 tablespoons of olive oil
Salt and pepper, to taste
In a food storage bag, add the steak along with the lime juice, tequila, garlic, chili powder, cumin, coriander, and monk fruit sweetener. Let the steak marinate for at least 2 hours. When you’re ready to cook, heat a skillet over medium high heat. Add in the olive oil and the steak and cook on both sides until golden brown. Remove the steak and let it rest.
Meanwhile, pour in the marinade from the food storage bag into the pan. Then, add in the onions and bell peppers. Season with salt and pepper. Cook over medium heat until the vegetables are tender and the sauce has just about reduced.
Slice the steak and add it back to the pan. Mix well with the sauce and vegetables. Then, turn off the heat.
To assemble, using low carb tortillas, add the steak and your choice of topping.