Ingredients
¼cupvegetable oil,divided
2tspchili powder
1tspkosher salt
1tsppaprika
¼tspCayenne pepper
1tspcumin,ground
2lbsskirt steak
1red onion,cut into thin strips
1red bell pepper,cut into thin strips
1green bell pepper,cut into thin strips
1yellow bell pepper,cut into thin strips
2garlic cloves,minced
1lime,cut into wedges
Preparation
Add the chili powder, kosher salt, paprika, cayenne pepper and the cumin to a small bowl and mix before rubbing on the steak and letting marinade for 30 minutes (optional).
Add half the canola oil to a large cast-iron skillet on medium-high heat and add the skirt steak to the pan, cooking for 3 to 4 minutes on each side before removing from the pan.
Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4 to 5 minutes.
Slice the steak against the grain thinly, add it back into the pan and squeeze half the lime wedges over the pan before serving.
