1 lb flank steak, skirt steak or sirloin tip steak, thin
1 onion sliced
1 bell pepper, sliced
2 Tablespoon oil
½ Tablespoon oil (for cooking onions and peppers)
½ t salt
14 t black pepper
Marinade
The juice of one lime
3 T vegetable oil
3 cloves of garlic chopped
2 Jalapeno, seeded, chopped
2 T Cilantro, chopped (parsley can be used for people who don’t like cilantro)
In a medium bowl add marinade ingredients and mix well. Add steak to the bowl and coat the steak. Put bowl in refrigerator for 1 hour. Take it out of the refrigerator and let it sit for another hour.
Lightly salt and pepper steak. Heat a pan for 2 minutes over medium high heat, add 2 T of oil and wait another minute. Add the steak and cook for 2-4 minutes per side.
Remove steak from pan to a plate. Cover plate with foil. Add ½ T oil to pan, reduce the heat to medium. Add the onions and peppers. Cook onions and peppers for 5 minutes, stirring occasionally.
Serve with warm flour tortillas, salsa, guacamole, sour cream and Mexican rice if you wish. Enjoy.
Peace,
CK