A tasty dish you could whip up in a snap!

2 tablespoons olive oil
1 1/2 pound skirt or flank steak
1 1/2 cups red onion (peeled, thinly sliced)
2 medium carrots (peeled and julienned)
1 jalapeño or Serrano chili (seeded and sliced)
3 cloves garlic (peeled, minced)
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup low sodium beef broth
1 lime (juiced and zest)
mint (roughly chopped to garnish)
cilantro (roughly chopped to garnish)
Kosher salt and freshly ground black pepper (to taste)

Place a grill pan over high heat. Season both sides of the skirt steak with 1 tablespoon of olive oil, salt and pepper. Add steak to the grill pan and cook without moving until deep golden brown, about 4-5 minutes. Flip and cook for an additional 2-3 minutes to form a crust on the other side. Remove skirt steak, place on a clean cutting board, and allow to rest for at least 5 minutes.
Meanwhile, in a deep pan or Dutch oven, over medium-high heat add the remaining tablespoon of olive oil, onions, carrots, jalapeño and garlic with a pinch of salt and cook until the onions begin to soften, about 3-5 minutes. Stir in the cabbage and toss to coat. Add the beef broth and season with black pepper. Cook until the cabbage begins to soften slightly, about 2 more minutes, then stir in the lime zest and juice, mint and cilantro
Slice the beef thinly against the grain. Divide the cabbage mixture between plates and serve sliced steak on top.
Tip: Use any leftover steak and cabbage for a weeknight taco fiesta!