Pepper Steak
1 lb flank or outside skirt steak
lard or bacon grease
2 medium onions, sliced
2 green peppers, sliced
3 jalapenos, seeds and veins removed, diced
salt and pepper
1. Heat a large non-stick skillet over medium heat. Salt and generously pepper flank steak, then place into hot skillet to sear. Once browned, flip over and continue to cook until browned but inside is still pink, medium. Remove flank steak to a plate, cover with foil and allow to rest while cooking remaining ingredients.
2. Heat lard or bacon grease in skillet. Add onions, peppers and jalapenos, cooking until onions are tender and caramelized, about 10 minutes. Salt and pepper to taste.
3. After flank steak has rested, slice thinly with the grain. Add sliced steak and any accumulated juices back to the skillet. Stir to incorporate. Serve.
Optional garnishes: lettuce, guacamole, salsa, sour cream and cheese (if you do the dairy thing)
lard or bacon grease
2 medium onions, sliced
2 green peppers, sliced
3 jalapenos, seeds and veins removed, diced
salt and pepper
1. Heat a large non-stick skillet over medium heat. Salt and generously pepper flank steak, then place into hot skillet to sear. Once browned, flip over and continue to cook until browned but inside is still pink, medium. Remove flank steak to a plate, cover with foil and allow to rest while cooking remaining ingredients.
2. Heat lard or bacon grease in skillet. Add onions, peppers and jalapenos, cooking until onions are tender and caramelized, about 10 minutes. Salt and pepper to taste.
3. After flank steak has rested, slice thinly with the grain. Add sliced steak and any accumulated juices back to the skillet. Stir to incorporate. Serve.
Optional garnishes: lettuce, guacamole, salsa, sour cream and cheese (if you do the dairy thing)