A recipe by Julie Van Rosendaal
Rub the steak with chili powder, cumin and salt and set a heavy (cast iron is ideal) skillet over medium-high heat. Add a drizzle of oil and cook the steak for 3-4 minutes per side, or until cooked to your liking. Set aside on a cutting board to rest, then thinly slice.
Meanwhile, cook the onion and pepper in the skillet (don’t wash it out—and add another drizzle of oil if it seems dry), and serve with the steak and your choice of condiments, wrapped in flour tortillas.