Gather all ingredients before starting recipe.

Steak

• Mix together 3 tbsp soy sauce, 2 tbsp olive oil, 1 tbsp cumin and 1 tbsp chili powder reserving a couple of tablespoons full in a small bowl.
  
• Combine marinade ingredients with a 12-inch piece of outside piece of skirt steak in a resealable plastic bag.
  
• Place the steak in the refrigerator for about an hour, or up to 3 hours. After the first hour, remove the steak from the bag, reserving the marinade. If you have time, set the steak on a rack over a sheet pan and return it to the refrigerator, uncovered, for 30 minutes. Otherwise, simply pat it dry with a paper towel. The goal is to dry the surface, so it sears properly.
• Heat a large skillet over high heat for about 2-3 minutes. Add the room temperature steak and sear for about 4-5 minutes, then turn and sear for another 4-5 minutes.
  
• Remove the steak to a cutting board and allow it to rest while you are cooking the vegetables.

Vegetables

• Slice 1 medium Spanish onion, 1/2 yellow bell pepper and 1/2 green bell pepper and set aside until ready to cook.
• Add 1 tbsp olive oil to the pan used to sear the steak. The heat should be high or medium high. Add onions and bell peppers and toss to combine.
  
• When vegetables are done, for about 4-5 minutes, slice steak into 1/2" strips and place on top of veggies.
• Place 4 soft flour tortillas between two paper towels and heat on high for 30 seconds in a microwave oven.
• Raise the heat under the skillet to high, then pour the reserved marinade around the outside edge of the pan. When it hits the hot metal, it will immediately steam and sizzle, giving you that restaurant‑style burst of heat and aroma.

Garnish & Serving

• Spoon a tablespoonful of sour cream and a tablespoonful of salsa in the center of each tortilla.
• Add a portion of steak, peppers and onions, top with more salsa.
• Fold over and serve.