Ingredients
- 1 1/2 pounds flank steak or sirloin, sliced very thin against the grain
- 2 tablespoons olive oil, divided
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 tablespoons water or beef broth
- 1 tablespoon chopped parsley or cilantro, for serving
- Lime wedges, for serving
Method
Recipe by Heather Schiefelbein.
- Build a steady bed of hot charcoal, then set a well-seasoned cast-iron skillet over the fire or on a grill grate. Let the pan heat for 3 to 5 minutes. It should be very hot, but not smoking heavily.
- Toss the beef with 1 tablespoon of the olive oil, the salt, black pepper, smoked paprika, cumin, and red pepper flakes if using. Coat the slices evenly.
- Add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and cook for 3 to 4 minutes, stirring often, until it starts to soften and pick up a little color.
- Add the bell peppers and cook for 3 minutes more. You want them bright, slightly softened, and still a bit crisp at the center.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the beef in a single layer if you can. Let it sear for 1 minute before stirring, then cook for 2 to 4 minutes more, stirring occasionally, until the beef is browned on the outside and cooked to your liking.
- Mix Worcestershire sauce, tomato paste, and water or broth in a small cup. Pour it into the skillet and stir to coat everything. Cook for 1 minute, just until the sauce clings lightly to the meat and vegetables .
- Remove the skillet from the heat. Taste and add more salt or black pepper if needed. Sprinkle with parsley or cilantro and serve with lime wedges.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
The beef should be browned outside, tender in the center, and no longer red if you prefer it well done. The peppers should still have some bite, not collapse into the sauce. If the skillet starts to dry out too fast over the fire, splash in a tablespoon of water or broth.
If you do not have flank steak, sirloin or skirt steak works well as long as it is sliced thinly. For a milder version, skip the red pepper flakes and use all sweet bell peppers. If you want a little more smoke, add a pinch of chipotle powder instead of the crushed red pepper.
Because open-fire cooking can run hot and uneven, keep the skillet moving slightly on the grate if one side of the pan is getting too much heat. The goal is a fast sear and just-tender vegetables, not a long simmer.