Instructions: Make the Marinade: Combine the vinegar, mustard and garlic in a large non-reactive baking dish. Blend thoroughly, then whisk in oils to make a thick emulsion. Add the onions and cilantro. Then add the meat, turning in the marinade to coat on both sides. Cover the dish with plastic wrap and refrigerate for at least 4 hours, turning the meat several times.

Seed the peppers and cut lengthwise into 3/4-inch wide strips. Combine all the peppers and the onions in a large mixing bowl. Heat the oil in a wok until hot. Add the pepper mix to the hot oil and stir-fry over high heat until peppers and onions are nearly tender, about 3 minutes. Add the garlic and toss until the slivers and somewhat softened. Transfer the pepper mixture to a serving bowl and toss with the lime juice. Season with salt and pepper and stir in the cilantro. Set aside in a shallow serving bowl.

Remove the steaks from the marinade and grill on a hot grill, turning after 2 minutes on one side. Grill 2 minutes on the other side for rare, 3 minutes for medium. Transfer to a carving board and let rest for 2 minutes, then carve into 2-inch wide pieces. Serve generously garnished with warm pepper saute.

This recipe yields 6 servings.

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