In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
Add peppers and onion to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.
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|Serving Size: 1 Serving (636g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (20%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 70.1mg||22 %|
|Sodium 328.3mg||11 %|
|Potassium 1507.1mg||40 %|
|Total Carbohydrate 152.7g||45 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 129.6g|
|Protein 43.8g||63 %|
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Calories per serving: 946
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