and cook for 1 minute. Flip the steaks, cover, and cook
for another minute. Continue cooking in this manner—
flipping and covering—until the steaks are well-charred
and an instant-read thermometer inserted into the center
registers 115° to 120°F for medium-rare or 125° to 130°F
for medium. Transfer the steaks to a large plate, tent with
foil, and allow to rest for 10 to 15 minutes.
Meanwhile, transfer the cast-iron skillet to the hot side of
the grill and allow it to preheat for 2 minutes. Add the
pepper and onion mix and cook, stirring occasionally,
until the vegetables are softened and beginning to char in
spots, about 10 minutes. When the vegetables are
cooked, transfer the steaks to a cutting board and pour
any accumulated juices from the plate into the skillet with
the vegetables. Toss to coat.
- Transfer the vegetables to a warm serving platter. Thinly
slice the meat against the grain and transfer to the platter
with the vegetables. Serve immediately with hot tortillas,
pico de gallo, guacamole, and other condiments as
desired.
Classic Pico de Gallo
NOTE: Use the ripest tomatoes you can find. In the off-
season, this generally means smaller plum, Roma, or
cherry tomatoes.