Fiesta Pepper Steak

Fiesta Pepper Steak

1/2 cup fresh lime juice (about 6 limes)

3 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh or 1 teaspoon dried oregano

2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 garlic cloves, chopped

2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips

2 teaspoons olive oil

2 cups sliced onion

1 cup yellow bell pepper strips

1 cup red bell pepper strips

3 cups hot cooked long-grain rice

Combine lime juice, cilantro, oregano, cumin, black pepper, salt and garlic in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.

Yield: 4 servings


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