Ingredients
- 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
Instructions
- 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.
- 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.
- Add onion and peppers and continue to cook for four minutes, stirring occasionally.
- Combine the diced tomato and rum in a small bowl. Pour into the skillet and cook one minute.
- Remove from the heat and cool three minutes. Serve your steak stir fry garnished with fresh cilantro.