- 1 lime, juiced
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon ground cumin
- 1/2 fresh jalapeno pepper, seeded, ribs removed, and finely chopped
- 1/4 cup chopped fresh cilantro, including stems
- Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.
- Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness (3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak; Carne asada and skirt steak will need less time). If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.
- Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
- Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.
- Serve immediately with shredded cheese, salsa, shredded lettuce, and guacamole (optional).