Vaca Frita

Ingredients

1 lb flank steak
1/4 cup fresh lime juice
1/4 cup orange juice
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
Fresh lime wedges, for serving

Instructions

Marinate the Steak

In a bowl, combine lime juice, orange juice, garlic, cumin, oregano, paprika, black pepper, and salt.

Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Refrigerate for at least 1 hour, preferably overnight.

Cook the Steak

Remove the steak from the marinade and pat dry with paper towels.

Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for about 4-5 minutes per side, or until the steak is cooked to your desired doneness. Remove the steak from the skillet and let it rest for a few minutes.

Prepare the Vegetables

In the same skillet, add the sliced onions and bell peppers. Cook until they are softened and slightly caramelized, about 5-7 minutes.

Slice and Serve