Norma Castro's Smothered Steak

• 2 lbs flank steaks or 2 lbs boneless beef top sirloin steaks
• 2 teaspoons finely shredded lime peel
• 4 ounces bulk Italian sausage
• 2 large onions, chopped
• 2 chopped sweet peppers (red yellow or green)
• 3 garlic cloves, minced
• 14 cup snipped fresh cilantro
• 14 cup cider vinegar
• salt & freshly ground black pepper

1. Trim fat from meat.Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1 inch intervals.Sprinkle with salt, pepper and lime peel.Wrap in plastic wrap; refridgerate 1 hour.
2. For a charcoal grill, grill steak on rack of uncovered grill directly over medium coals for 17-21 minutes, for medium turning once halfway through grilling.For sirloin, allow 14-18 minutesfor medium rare.
3. (for gas grill, preheat grill.Reduce heat to medium.Grill steak.on rack over heat.Cover and grill as above).
4. Meanwhile, for pepper and sausage topper, preheat large cast iron skillet directly over medium coals.Add sausage; cook 3 minutes, stirring occasionally.Add onions, peppers, and garlic.Cook for 10 minutes or until vegtables are crisp-tender, stirring occasionally.Stir in cilantro and vinegar.
5. (vinegar will sizzle).
6. To serve, thinly slice steak; top with peppers and sausage.

flank, lime peel, italian sausage, onions, sweet peppers, garlic, cilantro, cider vinegar, salt

Taken from www.food.com/recipe/norma-castros-smothered-steak-492393 (may not work)