In a dish, mix together olive
oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper
flakes, salt, pepper, and sugar until combined. Pour half of the marinade into
a separate dish. In one dish, place the flank steak, turning it over to coat.
In the second dish, place all the veggies, turning to coat. Cover the dishes
with plastic wrap and place in the fridge for at least 2 hours.
Heat a heavy skillet over
medium-high heat and add the tbsp of butter. Add the veggies and cook them for a
few minutes, until they’re cooked but still slightly firm and have nice
black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a
grill pan if you have it) over high heat and drizzle some oil. Cook the meat
for about 2 minutes per side until medium rare. Remove and allow to rest on a
cutting board for 5 minutes.
Slice the meat right before
serving.
