Peppered Skirt Steak

Don't know where I found this recipe, but it has been in my recipe box for years. Easy and not too spicy. We served it with brown rice pilaf

• Ready In: 35 mins
• Serves: 4

Ingredients

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

Directions

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. Sprinkle over both sides of steaks, pressing to adhere. Place steaks in plastic bag, refrigerate 8 hours or overnight.
3. Preheat broiler on high setting.
4. Heat oil in skillet over medium heat. Add pepper, cook three minutes. Add onion and cook 7 minutes or until at desired tenderness, stirring occasionally. Remove from heat, sprinkle vegetables with soy sauce, stirring to combine.
5. Broil steaks 4 to 6 inches from heat, turning once. For medium-rare, cook 5 to 8 minutes.
6. Place steaks on cutting board, cover loosely with foil; let stand 5 minutes. Cut across grain into thin slices.
7. Serve topped with warm pepper-onion mixture.