skirt steak with peppers and onions

I hate green bell peppers with a passion, and I really don't like onions much either. so you might be asking yourself why I have a dish with "peppers and onions". well, my friend, it's because I have fallen in love with the combination of poblano peppers and green onions. [mmmmmm] I used leftover skirt steak for this particular dish, but it was super easy to prepare:

1 skirt steak
olive oil
salt and pepper
grill seasoning
red pepper flakes

1. cut skirt steak into portion sizes.
2. marinate with remaining ingredients in gallon size ziploc.
3. brown on stove top until pretty.
4. finish in the oven (350 or whatever temp you are using for side dishes).

[it's important not to over cook skirt steak or it gets really tough. medium is perfect!]

like I was saying...I had some skirt steak leftover and I made it into another meal [even better than the first one]

skirt steak (sliced thin)
2 poblano peppers (seeded and sliced)
2 cloves garlic, chopped.
4 green onions (3 for steak, 1 for noodles. sliced on an angle [to be pretty])
olive oil
1 package ramen noodles [any flavor, discard (or save for a rainy day) seasoning packet]
2 tbsp butter

1. heat skillet over high heat .
2. add olive oil.
3. add peppers and garlic.
4. when soft, add meat. [if you were making the meat fresh, add meat first - then add peppers when meat is almost finished]
5. while peppers and meat are cooking, heat water for ramen noodles. when boiling, add noodles until soft. drain.
6. add green onions when meat and peppers are ready. soften onion.
7. heat butter in ramen noodle pan. add noodles back with salt, pepper and green onion. toss.
8. serve meat and veggies over noodles.

serving suggestions: this is a really good meal by itself, but a side of buttered snow peas or edamame would round it out.