For the MarinadeJuice and zest of 1 lime6 Tbsp of olive oil3 cloves garlic, finely minced1 tsp ground cumin1/2-1 Jalapeno seeded and finely chopped (optional)1/2 bunch fresh cilantro, choppedFor the Filling1 1/2 lb flank, skirt or London Broil steak2 Tbsp oil1 large onion sliced3-4 bell peppers use multiple colors, cut in half, seeded and sliced 1/4-1/2 inch wide1 poblano or jalapeno seeded and sliced, optional8 oz Mushrooms, optional
Mix all marinade ingredients in a zipper bag, place steak in the back and make sure marinade coats all sides. Refrigerate 2-4 hrs or on the counter for 1 hr.When ready to eat heat a cast iron pan on high heat for 2 min, add half the oil and the steak.. cook 3-4 min each side for medium rare. Remove and let rest.While meat is resting lower heat to medium-high, add remaining oil and vegetables. Cook 5-7 minutes, try not to stir too often in order to get the sear marks on your vegetables.Slice meat thinly against the grain as this makes for a very tender cut of meatServe immediately with your favorite toppings...we used shredded cheese, sour cream, guacamole, fresh salsa and warm tortillas.