1 1/2 lb (681g) beef skirt steak (flank, tenderloin, sirloin, ribeye, etc. will work, as well)
2 small (148g) red bell peppers, seeded and thinly sliced
1 medium (110g) red onion, very thinly sliced
4 each (12g) garlic cloves, minced
2 tbsp (28g) light oil (coconut oil, ghee or olive ... or even bacon fat!)
2 tbsp (30.5g) lime juice, freshly squeezed
1 tsp (2g) cumin seed, ground
1/2 tsp (1g) coriander seed, ground
salt and fresh cracked pepper, to taste
In a resealable bag (I use a vacuum pack machine, but you could also use a leather pouch stashed under your saddle), combine all the ingredients except the salt. Remove as much of the air as possible, then seal the bag. Refrigerate the bag overnight.
The next day, heat a grill and/or a large skillet. Place the peppers and onions on the grill or in the skillet with a bit of salt and pepper. Cook until a little charred and a little soft. Set aside.
Grill the beef on both sides, so that it is still rare to medium rare, but charred, a bit, on the outside. Set the beef with the peppers and onions for about 3 minutes, to let it relax. Then, slice into thin strips and serve with your accompaniments!