2 jalapeno peppers
1 green pepper
bread of some description, preferably hot.
Take the jalapenos. Take the pulp and seeds out of one, but not the other. Chop finely, and put in a bowl with some red wine. Add some fresh ground pepper. Slap the steak in. Turn, periodically, to make sure both sides get exposed to fire and wine.
Meanwhile, slice the onion and green pepper into long thin slices.
That done, take the steak out of the marinade, and scrape off any clinging jalapeno bits. grill or fry the steak with the steak spice on.
Take the steak off the heat early, and set aside. Sauté the green pepper and onion. When they're starting to get soft, add the marinade wine and jalapeno, and cook until the green pepper is as cooked as you want it to be. Mix some more wine with a little bit of beef stock, and mix in. Slice the steak into thin strip and toss on top. Cook a little while, let the sauce reduce slightly.
Throw onto a plate.
Eat with bread; bread is ideal for sopping up sauce and calming jalapeno burn. Eat the salad, because vegetables are good for you!
Drink the rest of the wine.
Next time, I think I'll leave both jalapeno's unseeded, and add some good Hungarian paprika to the sauce.