#2 Carne Picante Recipe

Trim and slice steak

Trim any excess fat from the steak. Slice against the grain into 1/4"–1/2" strips for tender bites. Place the sliced steak in a shallow bowl or resealable bag.

Make the marinade

Mince the garlic. In a small bowl whisk together 3 tbsp olive oil, 2 tbsp lime juice, minced garlic, smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, chipotle powder, 1.5 tsp salt and 1/2 tsp black pepper until combined.

Marinate the steak

Pour half of the marinade over the sliced steak, reserving the other half for vegetables. Toss to coat, press out excess air and refrigerate for 20–30 minutes (minimum 15 minutes, up to 2 hours).

Prep vegetables

While steak marinates, peel and slice the onion into 1/4" strips. Core and seed the red bell pepper and slice into 1/2" strips. Slice the pitted green olives if not already sliced.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tbsp vegetable oil and swirl to coat.

Sear steak

Add the marinated steak in a single layer (do not overcrowd; cook in batches if needed). Sear 1–2 minutes per side until browned but still juicy; internal doneness should be medium-rare to medium depending on thickness. Transfer cooked strips to a warm plate and tent with foil.

Cook onions and peppers

Reduce heat to medium. Add the reserved marinade to the pan and then add the sliced onion and red bell pepper. Cook, stirring occasionally, 4–6 minutes until softened and starting to char.

Combine olives and spice

Add the sliced green olives to the pan, stir to combine, and cook 1–2 more minutes to warm the olives and marry flavors. Taste and adjust seasoning with a pinch more salt or crushed red pepper if desired.

Return steak to pan

Return the seared steak strips to the pan with the vegetables, toss briefly just to heat through and coat with the pan juices (about 1 minute). Remove from heat.

Transfer the carne picante to a serving platter. Sprinkle chopped cilantro over the top and serve with lime wedges on the side for squeezing. Serve hot as a main with rice, tortillas, or roasted potatoes as desired.

Estimated make-ahead and reheating note: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low with a splash of water or oil to avoid drying.