Peppers And Steak
|Olive oil||4 Tablespoon|
|Shallots||2 , sliced|
|Red bell pepper/Green / yellow bell peppers||2 Small, seeded, cored, and sliced|
|Cherry peppers/Equivalent amount of hot pepper||3 , seeded and sliced|
|Garlic||1 Clove (5 gm), mashed|
|Red wine vinegar||2 Tablespoon|
|Skirt steak||15 Ounce (2 To 3 Steaks, 4 To 5 Pound Each)|
|Freshly ground black pepper||To Taste|
Heat 3 tablespoons oil in skillet over medium-high heat.
Add shallots, peppers, garlic, and vinegar.
Saute 10 minutes.
Remove peppers from skillet; drain if necessary and set aside in warm oven.
Drain skillet and wipe clean.
Heat remaining tablespoon of olive oil in skillet over high heat.
Add steaks, cooking about 3 minutes on each side; they will still be red in the center.
Remove steaks and slice at an angle across the grain into thin strips.
Combine with peppers and season with salt and pepper.