1 teaspoon ground cumin
\n1\/2 teaspoon ground coriander
\ncoarse salt and ground pepper
\n1 pound skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
\n2 red bell peppers (ribs and seeds removed), halved and thinly sliced
\n1 red onion, halved and thinly sliced
\n1 to 2 jalapeno chiles (ribs and seeds removed), very thinly sliced lengthwise
\n2 tablespoons fresh lime juice
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\nIn a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1\/2 teaspoon pepper. Rub steaks all over with spice mixture.<\/p>\n
Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.<\/p>\n
Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.<\/p>\n
Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.<\/p>\n