May 28, 2014 04:00PM ● Published by Cate Reynolds
1 Tbsp. vegetable oil
1 lb. flank steak
1 large yellow onion, peeled and sliced
2-3 bell peppers, sliced into strips
Juice of 1 lime
2 Tbsp. olive oil
2 cloves garlic, minced
½ tsp. ground cumin
¼ cup chopped cilantro.
Mix all the marinate ingredients. Coat the steak with the marinade and let it sit for an hour. Wipe most of the marinade off the steak and sprinkle with salt. Set a large pan over high heat. Add a tablespoon of oil to the pan and let it heat up. Add the steak, frying on each side for 3 minutes. Remove the steak from the pan and let it sit, tented with foil, for 5 minutes. Cook the vegetables while the meat is resting. Add a little more oil to the pan, then the onions and bell peppers. Allow them to sear for a minute, then stir every minute or so, allowing them to cook for 5 to 6 minutes. Slice the steak against the grain into thin slices. Serve with veggies, tortillas, salsa, cheese, lettuce and sour cream.