1 large Vidalia or sweet onion, sliced in half, lay flat and cut into half moon slices about 1/2 inch thick
1 green pepper, seeded and sliced lengthwise
1 red pepper, seeded and sliced lengthwise
1 tablespoon canola oil
1/2 cup Soy Sauce
1/4 cup canola oil
3 tablespoons liquid smoke
2 limes juiced
3 cloves garlic
1 jalapeno with ribs and seeds
Mix soy sauce, 1/4 canola oil, liquid smoke, lime juice, garlic and jalapeno. Place flank steak in a gallon resealable plastic bag and pour marinade over steak and seal for a half hour, no more than an hour.
Wipe off most of the marinade on steak. 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. This steak is not good well done. Let rest tented while cooking veggies
In same pan, add oil to pan if needed, add onions and cook for 6 minutes until softened and cooked down. Add peppers and cook another 5 to 6 minutes. Tossing the vegetables often
Slice the steak thin against the grain.
Serve with your favorite toppings: Shredded cheese, pico de gallo, guacamole, salsa, sour cream, shredded iceberg lettuce and warm flour tortillas. (hint: heat tortillas covered with paper towel in the microwave for 20 seconds)
