i like this recipe because:
-it is easy, and not very time consuming. the most arduous part is prepping the veggies and honestly, slicing a couple of peppers is hardly arduous if you ask me.
-it uses the grill. grill=less mess=less cleanup
-it eradicates the use for the salty flavoring/seasoning packs. no salty packets=healthier
-it is the color of the rainbow. ish. not only is it pretty to photograph and present, a friend of mine once told me that to stay healthy and happy, one should eat foods that represent the colors of the rainbow. she usually knows what she is talking about. wait, what's that?....no people, not like skittles.
1 lb flank or skirt streak (i prefer a non-fatty flank)
2-3 bell peppers ( i like to use one of each- red, yellow, green)
1 red onion
1 tbsp ground cumin
evoo! (extra virgin olive oil)
season steak with salt, pepper and cumin on each side
slice peppers/onions- thick enough to not fall thru the grill grate, if you want them thinner, lay them on a grill foil on the grate. toss veggies with oil, salt and pepper.
place steak and veggies on lightly oiled grill grate over medium heat, grill for 8-12 minutes (turning steak once) or until veggies are tender and steak in done to your likeness. (i do about 9-10 minutes for a pink center)
while food is grilling, i take the time to cut up lettuce and tomatoes. see my tip for dicing tomatoes by clicking here
when food is done, take off the grill and let rest for a couple of minutes before slicing meat across the grain. i take these few minutes to warm the tortillas over low heat on the grill, less than a minute per side.
serve with rice (spanish, white, etc) and sour cream, homemade guac and salsa.