3 tbsp. olive oil
2 yellow bell pepper, cored, seeded & cut into 1/4 inch strips (about 3 c.)
2 med.-sized yellow onions, peeled, halved & cut into slivers (about 2 1/2 c.)
3 tbsp. chopped fresh cilantro or parsley
1/2 c. light beer
1 skirt steak, 1 1/2 lbs. cut crosswise into 4 pieces
Freshly ground black pepper to taste

Heat 2 tablespoons of the oil in a nonstick skillet over medium heat. Add peppers and onions; cook for 10 minutes or until vegetables are wilted.

Add 2 tablespoons of the cilantro and cook, covered, for 15 minutes. Add beer and cook, uncovered, for 5 minutes more. Remove to a bowl.

Add remaining tablespoon of oil to the skillet. Add steak pieces and pan-fry for 3 minutes per side over medium heat. Remove meat to a platter, sprinkle with pepper and keep warm. Pour off fat from skillet.

Add vegetables and their liquid back to skillet and cook over medium flame to heat through, stirring well, about 2 to 3 minutes. Spoon on top of meat and garnish with remaining cilantro. Serve immediately. Serves 4.