PREPARATION:
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Marinate the meat in a mixture of soy sauce, lime juice, olive oil, chopped garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
2nd Step
Toss the meat into the marinade and turn to coat evenly. Refrigerate the bowl, covered with plastic wrap, for at least 30 minutes and up to 4 hours. The steak will be more flavorful and tender after being marinated.
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Cut the onions and peppers into very thin slices. To make the food more aesthetically attractive, utilize a wide range of colors. Preheat a heavy-bottomed pan, such as a cast-iron skillet, over medium heat. To the pan, add 1 tablespoon of oil made from vegetables.
4th Step
Add the chopped onions and bell peppers to the hot oil after it has heated up. Cook them in a sauté pan for three to four minutes, or until they are tender but still have some crunch. Take the veggies out of the pan and put them in a separate bowl.
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Heat another tablespoon of vegetable oil in the same pan over medium heat. Take the steak out of the marinade and drain off the excess liquid. Get rid of the marinade.
6th Step
Advertisement:To prevent crowding the pan, add the steak to the marinade and cook in batches. Steaks should be cooked for two to three minutes on each side, depending on how well you want them done. Steak that has been cut thinly might easily be overcooked.
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