Peppered Skirt Steak

• 1 lb skirt steak (can use flank steak)
• 2 -4 tablespoons lemon juice
• 1 teaspoon coriander seed, crushed (can sub ground coriander)
• 12 teaspoon Chinese five spice powder
• 14 teaspoon fresh ground black pepper
• 14 teaspoon white pepper
• 14 teaspoon salt
• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1 green pepper, sliced
• 1 tablespoon soy sauce

1. Cover both sides of steak with lemon juice.
2. In a small bowl, combine coriander, 5-Spice powder, black pepper, white pepper and salt.
3. Sprinkle over both sides of steaks, pressing to adhere.
4. Place steaks in plastic bag, refrigerate 8 hours or overnight.
5. Preheat broiler on high setting.
6. Heat oil in skillet over medium heat.
7. Add pepper, cook three minutes.
8. Add onion and cook 7 minutes or until at desired tenderness, stirring occasionally.
9. Remove from heat, sprinkle vegetables with soy sauce, stirring to combine.
10. Broil steaks 4 to 6 inches from heat, turning once.
11. For medium-rare, cook 5 to 8 minutes.
12. Place steaks on cutting board, cover loosely with foil; let stand 5 minutes.
13. Cut across grain into thin slices.
14. Serve topped with warm pepper-onion mixture.

skirt steak, coriander seed, spice powder, ground black pepper, white pepper, salt, vegetable oil, onion, green pepper, soy sauce

Taken from www.food.com/recipe/peppered-skirt-steak-272855 (may not work)