After seventeen years in this wonderful country I have to admit I really don't understand the rules of football.  Football to me is of course soccer to you.  I do however quite enjoy the Superbowl - especially the half time show - especially if Paul McCartney is playing Live and Let Die.  Anyway, I try to make an effort for this event and have come to realize that football equals MEAT.  This is where the flank steak comes in.  There's nothing wimpy about these taco's, they're a powerhouse meal.  You can also make fajitas with this -  in fact I made several but they were gobbled up before I could take the photo.  I nearly cried but there's no crying in football. 

1, large flank steak, trimmed of fat as best you can.

2 medium or large onions

3 peppers, red, yellow or golden.

zest and juice of a lime

salt and pepper

1 teaspoon red pepper flakes

Olive oil

Sides.

Salsa

Sour cream

Sliced avocado

Fresh cilantro

Grated cheese

Trim the steak.

At least 1/2 hour before you want to cook the steak, whisk together the olive oil, salt and pepper, lime zest and red pepper flakes. 

Pour into a large zip lock bag.  Place the steak into the bag with the marinade. 

Slice the onions and peppers and set aside.

Heat a griddle pan, if you have one, or a large non stick frying pan if not.  Do not put oil on the pan as it will smoke.

When it's really hot, lay the steak down on the pan.  Add the onions and peppers and cook on a high heat. 

I cooked the steak for about 4 minutes a side, it was still pretty pink in the middle. 

Remove the steak to a platter, squeeze lime juice all over it, cover with aluminium foil and allow to rest while the onions and peppers continue cooking.

Heat your taco shells in the oven and get your sides ready.  I served sour cream, chopped tomatoes, grated cheese, avocado, salsa and lots of fresh cilantro.

Slice the meat and pile into the tacos or wraps to make a fajita and watch them disappear.