Steak Marinade

Marinade ½ cup soy sauce ½ cup lime juice, from 6 to 8 limes ½ cup canola oil ¼ cup packed brown sugar 2 tsp. ground cumin seed 2 tsp. freshly ground black pepper 1 Tbsp. chili powder 3 medium cloves garlic, finely minced 1 red bell pepper, cut into ½” strips 1 yellow bell pepper, cut into ½” strips 1 green bell pepper, cut into ½” strips 1 yellow onion, cut into ½” wide strips

2 lbs. trimmed skirt steak, cut crosswise into 5- 6 inch pieces 12 fresh flour or corn tortillas, hot

Guacamole, pico de gallo, sour cream, shredded cheese, and salsa, for serving, if desired

Directions

1. Add marinade ingredients to the Quick Shake Container, cover and shake until well combined. 2. Add vegetables to a bowl and toss with ½ cup of marinade; refrigerate. 3. Put steak in Season Serve Container. Pour in remaining marinade.

Cover; refrigerate for 3-10 hours. 4. Remove steaks from marinade, wipe off with paper towels. 5. Grill steaks until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°

C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes. 6. Using a cast iron skillet placed on hot side of grill add peppers and onion and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat. 9. Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately 27 with hot tortillas, guacamole, pico de gallo, and other condiments as desired.