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Ingredients
  • 1 ½ pounds outside-cut skirt steak
  • ½ cup olive oil
  • ¼ cup lime juice
  • ¼ cup soy sauce
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • 2 tablespoons canola oil
  • 1 red bell pepper, stemmed and seeded, then sliced ½-inch-thick
  • 1 poblano chile, stemmed and seeded, then sliced ¼-inch-thick
  • ½ yellow onion, sliced ¼-inch-thick
  • Freshly ground black pepper
  • 12 warm corn tortillas
  • Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos
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