1 lb of tri tips, flank steak, or skirt steak thinly sliced
1 large yellow onion, peeled and sliced
2 large bell peppers, sliced into thin strips
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (don't touch eyes)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients. Set the steak slices in the marinade and let it sit at least an hour, the longer the better.
Heat to medium-high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the sliced steak, frying to desired doneness. If pan starts to smoke, reduce the heat. Remove from pan and let sit.
Retain the pan heat at medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
Add the sliced meat and heat until everything is mixed and hot.
Serve immediately with, salsa, diced tomatoes, shredded iceberg lettuce, sour cream, and warm flour tortillas. For those who do not need low tyramine shredded cheese and guacamole are good too.