In a measuring cup mix together the oil, lime juice, chili powder, salt, paprika, oregano, garlic powder, and onion powder.
1/4 cup extra virgin olive oil, 1 tablespoon lime juice, 2 teaspoons chili powder, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Add the steak and the cut up vegetables to a plastic bag. Pour the above mixture over the steak and vegetables and seal the bag mixing it up. Put in the refrigerator for at least 6 hours, but no longer than 24 hours.
1 pound flank steak (skirt steak), 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
Heat a cast iron skillet over medium heat. Add 1/2 tablespoon of vegetable oil. Remove the flank steak from the plastic bag (leaving the vegetables to sit longer in the marinade) and cook for 5 minutes on each side or until the steak registers 135 degrees Fahrenheit on an instant read thermometer. Remove the steak from the skillet and cover with foil, letting it rest while you cook the vegetables.
Add half the vegetables to the skillet and cook for 6 minutes or until the vegetables are tender, stirring occasoinally. Repeat with the other half of the vegetables. (Be sure to pull the vegetables out of the marinade, do not dump into the frying pan.)
Slice the steak very thin and against the grain. Combine pieces of steak and slices of cooked vegtables in tortilla shells and enjoy!