So let’s see…yesterday was Chinese New Year…tomorrow is Fat Tuesday…and here I am, talking about Mexican food. Something isn’t quite right.
Uh, wrong. This was DEFINITELY right! Everyone loved this dish (including my carnivorous nieces, who were staying with us for the night). How could you not? It’s so pretty. And tasty.
from Simply Recipes
1 tablespoon canola oil
1 pound flank steak (skirt steak works, too)
1 large red onion, sliced in strips
2 green bell peppers, seeded, ribs removed, cut into strips
2 red bell peppers (ditto above)
for the marinade:
juice of 1 lime
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 fresh Jalapeno pepper, seeded, rib removed, diced
1/4 cup chopped fresh cilantro, stems included
Mix all marinade ingredients. Coat steak on both sides and let sit for at least an hour in the fridge. Wipe most of marinade off before cooking. Sprinkle with salt.
Heat a large grill pan and add canola oil. Let heat for a minute. Add steak, frying each side for about 3-4 minutes for medium rare. Remove from pan and plate. Tent with foil and let rest.
Add vegetables to pan (add a little salt and pepper to them) and let sear for a minute or two, then mix with tongs until slightly tender, yet still crispy.
Slice meat against the grain into thin pieces. Top with fresh cilantro, if desired. Serve with shredded cheddar cheese, salsa (check back soon for my homemade recipe!), guacamole, sour cream and warm flour tortillas (place on top of damp paper towel in microwave, top with another one, and nuke in microwave for 20-30 seconds).