12-ounce strip of skirt steak
1 orange bell pepper, cut into 1 in squares
1 can Rotel
1/3 cup halved drained pimiento-stuffed green olives
1 tbsp brine from olives
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground allspice
8 corn tortillas
Chopped fresh cilantro
Chopped tomatoes
Sour Cream
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; saute 3 to 4 minutes per side for medium-rare. Transfer to plate.
Add bell pepper to skillet. Saute 2 minutes. Add Rotel, olives, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro, tomatoes and sour cream.
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