• 4 tbsp extra-virgin olive oil, divided
  • 2 cloves garlic, crushed
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 lb skirt steak, pounded thin and cut into 1-inch wide strips
  • 1 small yellow onion, cut into small wedges
  • 1 red bell pepper, cut into quarter-inch strips
  • 1 yellow bell pepper, cut into quarter-inch strips
  • 1 medium plum tomato, diced
  • 2 tbsp dark rum
  • ¼ cup fresh cilantro, chopped
  1. Combine 2 tablespoons of the olive oil with the garlic, lime juice, chili powder, and cumin in jar and shake well. Place the steak in a shallow dish and pour the marinade over the meat. Marinate for at least 2 hours in the refrigerator.
  2. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Remove the meat from the marinade and shake off excess. Add the steak to the hot skillet in a single layer and cook without stirring, one minute. Flip the steak strips and cook an additional minute.
  3. Add onion and peppers and continue to cook for four minutes, stirring occasionally.
  4. Combine the diced tomato and rum in a small bowl. Pour into the skillet and cook one minute.
  5. Remove from the heat and cool three minutes. Serve your steak stir fry garnished with fresh cilantro.