Ingredients
Scale
- 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
Directions
- 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!