This dish is an interesting fusion approach to stir-fry. Traditional Latin spices combined with the optional kick of dark Jamaican rum make an interesting marriage of flavors.
SERVES 4
• 2 pounds skirt steak, pounded thin with meat tenderizer
• tool and cut into 1-inch strips
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small yellow onion, cut into thin wedges
• 1 red bell pepper, cut into ¼-inch strips
• 1 yellow bell pepper, cut into ¼-inch strips
• 1 medium plum tomato, diced
• 2 tablespoons dark rum (optional)
• ¼ cup chopped fresh cilantro
1. Place meat at bottom of a glass dish. Combine 2 tablespoons of the oil with garlic, lime juice, chili powder, and cumin in a jar and shake well. Pour over meat and marinate at least two hours in the refrigerator.
2. Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Add meat strips in a single layer and cook without stirring for one minute. Turn meat and continue cooking for one minute. Add onion and peppers and continue to cook for four minutes, stirring occasionally.
3. Combine tomato and rum in a small bowl. Stir with a fork and pour into skillet. Cook for one minute. Sprinkle with cilantro. Remove from heat and cool for three minutes.
