Prep the Steak

• Trim any large sections of fat from the steak.

  Slice into smaller, more manageable pieces going with the grain (you’ll slice against the grain after cooking).

  Place steak in a baggie or sealed container.

marinade

• In a bowl, whisk together all marinade ingredients.

  Reserve ½ cup of marinade and set aside.

  Pour remaining marinade over the steak.

  Marinate in the fridge for 2 to 10 hours.

Marinate the Peppers & Onions

• Place sliced peppers and onions in a separate bowl or bag.

  Pour the reserved ½ cup of marinade over them and stir or shake to coat.

  Let them sit while the steak marinates.
• Time to Cook
• Remove steak from the fridge 30–40 minutes before cooking.

  Take steak out of the marinade and discard the used marinade.

  Season both sides of the steak with salt and pepper.

  Heat a cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and let it heat for 2–3 minutes.

  Place steak in the pan without overlapping.

  Cook for 4 minutes, then flip.

  Cook another 3 minutes for medium-rare or 5 minutes for medium.

  For accuracy, use a meat thermometer:

  Medium-rare: remove at 127–130°F

  Medium: remove at 137–140°F

  Transfer steak to a cutting board to rest, uncovered, while cooking the vegetables.

Cook the Peppers & Onions

• In the same skillet, add peppers and onions with their marinade.

  Season with salt and pepper, stir well, and cook for 5–8 minutes, stirring occasionally.

  When peppers are blistered and onions begin to caramelize, they’re done.

  Transfer to a serving plate.

Slice & Serve

• Let the steak rest at least 5 minutes, uncovered (covering traps steam and overcooks the meat).

  Slice against the grain into thin strips.

  Serve steak over the peppers and onions with your favorite sides—warm tortillas, guacamole, salsa, shredded cheddar, or sour cream.

✅ Tip: Using shrimp or fish? Marinate for just 30 minutes to keep them tender. Chicken can go 1 to 2 hours.