Ingredients You'll Need
- 2 lbs. Free Range Flank Steak
- 1/3 cup lime juice
- 1/4 cup pineapple juice
- 2 tbsp. Worcestershire Sauce
- 3 tbsp. olive oil
- 1 tbsp. garlic, minced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1/2 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup cilantro, chopped
- 1 tbsp. oil
- 2 white onions, sliced
- 1 large poblano pepper, seeds removed & sliced
- 3 bell peppers
Directions
- Combine the lime juice, pineapple juice, Worcestershire, olive oil, minced garlic, cumin, chili powder, paprika, red pepper flakes, salt, pepper and cilantro in a large shallow bowl
- Coat the steak in the marinade and let it sit refrigerator for 2-4 hours
- Remove from refrigerator 30 minutes before cooking
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes
- Add the steak and pan fry on each side for 3 minutes (or longer if you'd like it more well done)
- Remove pan from heat and allow to rest while tented in foil
- Slice meat against the grain into thin slices
- Add remaining tablespoon of oil into the pan and add in the onions, poblano, and bell peppers
- Let the veggies begin the sizzle and toss, cooking for 2-3 minutes
- Serve in a tortilla or on rice with your favourite toppings
