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. If you cannot get an outside cut, which is a bit better, an inside cut will work as well.
  
• Place in refrigerator for an hour, but up to 3 hours. Remove steak from bag and place on a rack over a sheet pan and return to refrigerate, uncovered. The idea is to 'dry' the steak. Keep in the refrigerator for a couple of hours, or overnight if you are not in a hurry.
• Remove the steak from the refrigerator an hour before you are ready to prepare.
  
• Heat a large skillet over high heat for about 2-3 minutes. Add room temperature steak and sear for about 4-5 minutes, then turn and sear for another 4-5 minutes,
  
• Remove steak to a cutting board and allow to rest while you are cooking the vegetables.

Vegetables

• Seed and slice one half of each of red, green and/or yellow bell pepper, peel and slice one medium Spanish onion.
• Add a tablespoon of oil to the pan used to sear the steak, heat should be high or medium high.
  
• Add onions and bell peppers and toss to combine.
  
• When vegetables are done, about 4-5 minutes, slice steak into 1/2" strips and place on top of veggies.
• Place 4 tortillas between two paper towels and heat on high for 30 seconds in a microwave oven.
• Return heat under the skillet to high and pour reserved marinade around the outside of the skillet, this will cause the skillet to steam and sizzle (like in a restaurant!).

Garnish

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