1 lb of flank steak or skirt steak
1 large yellow onion, sliced
4 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
Marinade: ** (I double the marinade)
Juice of 1 lime
2 Tablespoons olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1. Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2. Heat to high heat a large pan. Add a teaspoon of olive oil to the pan. Add the steak, searing on each side for 3 minutes, or to desired doneness.
* watch your burner temperature here; you want the heat high enough to give the meat a good carmelization, but not to burn while it cooks all the way through.
3. Remove from pan & let sit (COVER WITH FOIL) while you cook the peppers & onions.
4. Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for about 5 minutes, until the onions are slightly translucent. If desired, squeeze a lime or 2 over the peppers.
5. Slice the meat against the grain into thin slices.
