1/2tspcayenne peppermore if you like it spicy - I added 1 1/2 teaspoons
1tspground coriander powder
1tspcumin powder
1tspground black pepper
1tsponion powder
1 1/2tspsalt
1 1/2tspbrown sugar
3tbspoil
Instructions
Flank Steak
Mix all the marinade ingredients in a bowl.
Trim excess fat from the flank steak and cut it into portions that would fit in your pan (I cut mine into 2).
Place the steak pieces in a large ziplock bag and pour the marinade in. Seal the bag with as much air squeezed out and shake the bag to cover the steaks with the marinade. Marinate at room temperature for at least one hour, or overnight in the fridge. Remember to let the steak return to room temperature before cooking.
Heat a little oil in a pan, on medium high heat, until the oil starts to simmer.
Carefully place 1 piece of steak in the pan (it should sizzle), and let it cook for about 3 minutes for medium-rare or until it registers 135°F/57°C. Be careful not to overcook it (which will make the meat tough). Remember they do heat up while inside the quesadilla as well later.
Remove the steak from the pan, and place it on a plate. (optional step - rub 1 tbsp of butter on the steak). Sprinkle 1/4 of the chopped cilantro on the steak, cover and let it rest for about 10 minutes.
Repeat with the second piece of steak.
Wipe the pan clean and add leftover marinade, juice of 1/2 a lime and crushed chili and heat it till it just starts to simmer. Remove and keep it aside for later.
After the steak has rested, cut against the grain thinly and place the pieces back on the plate. Pour the steak juice and the cooked marinade over the meat again and mix well.
Onions and Pepper
In the same pan, add about a tablespoon of oil (to soften the peppers and onion)
When the oil is hot, add the onions and peppers with salt and pepper (to taste) and mix it all in.
Saute till the peppers have softened slightly - about a minute or two - the peppers should still have some crunch. Keep them aside.
Notes
Notes about the Marinade - You can substitute all the spice powders with 3 tablespoons of Fajita seasoning.