Ingredients

Meat

1 skirt steak (inside or outside are both fine and will weigh a bit less than two pounds)*

2 Tbsp Izak N37

2 Tbsp olive oil

1/4 cup orange juice

Juice of 1 small lime

Peppers & Onions

1 large yellow onion, peeled and sliced lengthwise

3 sweet peppers (I like a mix of green and orange), stemmed, seeded, and sliced

Olive oil

Salt

2 tsp Izak N37

To Serve

Flour tortillas, store-bought or homemade

Sour cream

Pico de gallo

Avocado

Fresh lime juice

Directions

1. Cut the steak into manageable lengths, then mix in a bag with the marinade ingredients and allow to rest in the refrigerator for at least 3 hours, or overnight.

2. Heat a large skillet or grill pan over medium-high heat or prep a grill for direct cooking over medium-high heat.

3. Remove the steak from the marinade, pat dry, season with salt, and cook, flipping regularly to a new spot on the skillet until both sides are browned (about 5-8 minutes total for medium-rare depending on steak thickness).

4. Allow the steak to rest on a wooden cutting board and add a splash of olive oil, the sliced peppers and onions, and 2 teaspoons of Izak to the same pan. If grilling, cook these in a pan on the side burner or placed on the grill grates. Cook, stirring frequently, just until the peppers are softened and the onion is translucent (about 5-6 minutes).

5. Remove the peppers and onions to the cutting board and then thinly slice the steak against the grain.

6. Serve with tortillas, sour cream, pico de gallo, and avocado, Like heat? Try some Primonition Hot Sauce.

Variations & Ideas

Flavor Boosts

- Add a couple teaspoons of shio koji (one of my favorite pantry secrets) to the marinade for more tender and flavorful results.

- While you cook the steak you can reduce the marinade you used for the steak in a small sauce pot. Reduce by 2/3rds, allow it to cool, and then blend with sour cream for a spiced crema.

Food images and recipe © Christian Leue.