Makes 4 Servings
¼ Cup Lime Juice
2 Tablespoons Soy Sauce
4 Tablespoons Vegetable Oil, Divided
2 Tablespoons Worcestershire Sauce
2 Cloves Garlic, Minced
½ Teaspoon Ground Red Pepper
1 Pound Flank Steak, Skirt Steak or Top Sirloin
1 Small Yellow Onion. Halved and Cut Into ¼ inch Slices
1 Green Bell Pepper, Cut Into ¼ inch Strips
1 Red Bell Pepper, Cut Into ¼ inch Strips
Combine lime juice, soy sauce, 2 tablespoons oil, Worcestershire sauce, garlic and ground red pepper in medium bowl; mix well. Remove ¼ cup marinade to large bowl. Place steak in large resealable food storage bag. Pour remaining marinade over steak; seal bag and turn to coat. Marinate in refrigerator at least 2 hours or overnight. Add onion and bell peppers to bowl with ¼ cup marinade; toss to coat. Cover and refrigerate until ready to use.
Remove steak from marinade; discard marinade and wipe off excess from steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak about 4 minutes per side for medium rare or to desired doneness. Remove to cutting board; tent with foil and let rest 10 minutes.
Meanwhile , heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add vegetable mixture; cook about 8 minutes or until vegetables are crisp-tender and beginning to brown in spots, stirring occasionally. (cook in 2 batches if necessary; do not pile vegetables in skillet.)
Cut steak into thin slices across the grain. Serve with vegetables.