STEAK AND VEGGIES
– 1- 1 ½ pounds skirt steak rinsed and patted dry
– 1 tsp sea salt plus more to taste
– 1/2 tsp black pepper
– 2 tbsp extra virgin olive oil
– 1 yellow or white onion sliced thin
– 1 green bell pepper sliced thin
– 1 red bell pepper sliced thin
Heat a cast iron skillet on medium-high heat, and add 1 tablespoon olive oil, once shimmering add onion and peppers. Season with 1 tsp sea salt and saute for 5 minutes or until golden brown.