12 oz. of trimmed sirloin beef
1 large onion (any varieties), sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 tbsp. of olive oil
¼ tsp. of salt
¼ tsp. of ground black pepper
½ tsp. of ground cumin
1 clove of garlic, minced
½ bunch of fresh cilantro, chopped
1 fresh lime, squeezed
1 tsp. of chipotle powder
In a medium bowl, combine salt, pepper, cumin, garlic, and cilantro.
In the same bowl, coat evenly the sirloin beef with the marinade mixture.
Refrigerate the marinated beef for at least 3 hours.
Grill the beef steak over medium heat. Cook for 4-5 minutes on each side or until your desired doneness.
Remove the steak from the heat and let it rest.
In the meantime, over medium heat, sauté onion and bell peppers with lime juice and olive oil. Cook until the onion and bell peppers slices are tender. It may take about 5-7 minutes.
Slice the rested steak to an approximately quarter inch in thickness.
Combine the sliced steak with the vegetable mixture. Mix well.