Skirt Steak, Beans & Veggies

Skirt Steak is a favorite!!  Love to marinade it and leave it in the fridge for a day.  Sometimes I add the steak to Cuban bread with sauteed onions but other times I stay healthy, no bread.
Marinade:
 Olive oil
 Fresh garlic, minced, maybe 3 clove
 Red wine vinegar almost 1/2 cup
 Soy sauce, couple TBLS
 Fresh squeezed lime
 Lots of freshly ground black pepper
 Nice salt ground
 Fresh chopped cilantro
 Skirt or Flank steak

To cook the steak: 
-Heat a Cast Iron Skillet, Grill, or Grill Pan.
-Cook the steak for about 3 minutes on each side (should come out medium rare).
-Let it rest for 5 minutes before cutting.
-When cutting go with the grain of the meat.

For the beans I use organic red beans and lentils.  Just cooked them in broth, nothing fancy as instructed by the package.

For the veggies I used green beans, asparagus, carrots, broccoli and cauliflower.  I heated up my wok with about two tablespoons coconut oil salt and pepper.  I saute them until they are still crisp.  I don't care for soggy veggies !!!