1 pound flank or skirt steak
1 large yellow onion, sliced in long strips
2 large peppers, sliced in long strips
oil or bacon fat (for frying)
Marinade:
2 cloves garlic, minced 1
/2 teaspoon ground cumin
1/2 fresh jalapeno pepper, minced
1/4 cup fresh chopped cilantro, including stems
Combine all ingredients for marinade. Place in zip-top bagt with steak and rub the marinade into the meat. Refrigerate overnight or leave out on the counter for at least an hour.
Heat the oil or fat over high heat in an uncoated pan- "not" non-stick. When the oil just starts to smoke, add the steak. Cook for about a minute or two, until a crust forms and it releases from the pan easily. Turn over and do the same on the other side. Remove from the pan.
Add the onions and peppers to the same pan and turn heat down to medium-low. Deglaze the pan, adding a little water if there not enough liquid from the vegetables.
Slice the steak thin, across the grain. When the onion is translucent and the peppers are soft, remove them to a serving dish and put the steak back in to brown the cut sides.
Serve with tortillas, pico de gallo and shredded cheese.