Ingredients

• 4 ripe tomatoes, seeded and chopped
• 1 red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lemon juice, freshly squeezed
• 1 bunch fresh cilantro, chopped
• salt and pepper
• 2 tablespoons paprika
• 2 teaspoons cumin
• 2 teaspoons cayenne
• 2 tablespoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon powdered thyme
• 1 tablespoon ground marjoram
• 2 lbs skirt steaks or 2 lbs sirloin tip steaks
• 2 medium onions
• 2 -3 bell peppers, I like to use red and green combo
• 2 tablespoons olive oil
• 12 (10 inch) flour tortillas
• 1 cup sour cream

Instructions

1. Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).

2. Peel and slice the onions.

3. Remove the seeds from the peppers and slice.

4. Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.

5. Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.

6. Warm up the tortillas by heating on the grill or in a dry pan on the stove.

7. After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.

8. Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.