Ingredients

1 Tablespoon cumin powder or seeds, if seeds lightly toasted and ground

1 teaspoon chipotle powder

1 teaspoon kosher or pink Himalayan salt, less or more according to taste

11/4 lb flank

Zest of a lime

Juice of one lime

About 1/4 C extra virgin olive oil

2 Tablespoon Worcestershire sauce

3 garlic cloves / more if you like

1 Red onion, halved and thinly sliced

2 Bellpeppers any color, seeded and thinly sliced

1 Jalapeno, chopped

Handful cilantro

Totillas - Corn or Flour

Lettuce of preference

Preparation

Combine 2 teaspoon of the spices and 1 teaspoon of salt, rub spice rub all over the meat, set aside.

In a bowl whisk the lime juice, zest, Worcestershire sauce, half of the garlic and oil. Reserve about 2 tablespoon of the sauce for the vegetables. Pour the rest on the meat and let it marinate for a few hours to 24 hours.

Heat a large pan over medium to high heat, add 1-2 tablespoon of oil, add onions. saute until soften, add bellpeppers and jalapeno, stir and cook until soften turn the heat down to medium, cook the vegetables until caramelized, add garlic and cumin, season with salt and pepper, once caramelized about 6 or so minutes, add the rest of the marinade, mix and scrape the bottom of the pan to deglaze, stir half of the cilantro and season. Turn off the fire.

Grill the meat or cook on a medium high heat in a cast iron pan for about 3-4 minutes per side for medium rare, about 5-6 minutes for medium and let it rest for about 10 minutes before slicing. Slice meat across the grain, how thick or thin depending on your preference.

Chopped Salsa

1 small shallot, minced

1 lb (approximate) fresh ripe tomatoes, chopped

1-3 Jalapeno peppers, minced

A handful fresh cilantro, chopped

Fresh lime juice

1 teaspoon red wine vinegar

Some cumin powder (optional)

Preparation

Combine all ingredients in a bowl, adjust seasoning and set aside until ready to be served.

Red Rice

1/2 Onion (Red or white), chopped

2 Garlic cloves, chopped

3 Tablespoon tomato paste

Cumin powder

A handful of cilantro or dried oregano (Optional)

2 Cups long grain rice

4 Cups of broth of choice

Salt

1-2 teaspoon oil

Preparation

Heat oil in a pan, add onion and saute until translucent, add rice and stir to mix until rice is slightly toasted, add tomato paste, cumin powder, garlic, oregano and mix/saute for about 1-2 minutes, add broth, salt and let it come to boil, turn fire to simmer, cover and let it cook for about 20 minutes.

Serve with:

Lettuce

Warm tortillas

Shredded cheese

Queso fresco