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|1 lb flat iron, flank or skirt steak|
|1 large yellow onion, peeled and sliced with the grain|
|Mexican Blend grated cheese, for topping|
|Salsa, for serving|
|Sour cream, for serving|
|1 green bell pepper, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips|
|1 red bell pepper, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips|
|1 yellow bell pepper, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips|
|Flour tortillas, for serving|
|2 tablespoons chipotle sauce|
- Cover the steak on both sides with the marinade and let it sit at least an hour, covered, and up to overnight in the fridge.
- Heat to high heat a large cast iron pan or griddle. Drain steak, discarding the marinade. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. Remove from pan and let sit, covered with foil, for 5 minutes. Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions and bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent. Add chipotle sauce to the pepper and onions and sauté another two minutes.
- Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin.
- Serve immediately with shredded cheese, salsa, sour cream, guacamole and warm flour tortillas.
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