Ingredients

• 0.25 cups lime juice
• 0.25 cups chopped fresh cilantro
• 2 tablespoons olive oil
• ½ jalapeño chile pepper , seeded and minced
• 2 cloves garlic , minced
• 1 teaspoon ground cumin
• 1.5 pounds beef skirt steak , sliced against the grain into
• 3 reds bell peppers , cut into
• 1 yellow onion , cut into
• 2 teaspoons vegetable oil , divided, or as needed

Instructions

1. 1 Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
3. 3 Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
4. 4 Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.

Nutrition per serving