Instructions: COMBINE GARLIC SALT, REGULAR SALT, ONE TBSP LEMON JUICE, ONE TSP OF OIL OREGANO AND GROUND PEPPER; RUB ON MEAT ON BOTH SIDES. PLACE MEAT IN COVERED DISH; MARINATE FOR 2 TO 4 HOURS. MEANWHILE PLACE EACH PEPPER IN MICROWAVE AND COOK FOR 3 MINUTES ON HIGH HEAT. REMOVE FOR MICROWAVE WITH A FORK AND PLACE IN PLASTIC BAG FOR 20 MINUTES. SKINS WILL PEEL OFF. IF SOME SKIN IS HARD PEEL, LEAVE IT ON. REMOVE SEEDS AND DICE THE PEPPERS. COMBINE PEPPERS AND ONIONS WITH ONE TSBP OIL, ONE TSBP LEMON AND SALT TO TASTE. COVER TIGHTLY AND LET STAND AT ROOM TEMPERATURE, ONE TO TWO HOURS. WHEN READY TO COOK MEAT, PLACE STEAK ON BROILER PAN RACK, SO MEAT IS ABOUT 4 INCHES FOR HEAT. BROIL FOR 10 MINUTES ON EACH SIDE. CARVE INTO THIN SLICES TO SERVE.

SERVE WITH BROILED POTATO STICKS

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