1 lb. skirt steak for 2 generous servings
Cut the steak into two crosswise pieces. Marinate in S&F carne asada sauce overnight in a large plastic zip-loc bag. When ready to cook take the steaks out of the marinade and pat dry. Discard the sauce and bag.
In a large non-stick skillet brown the steaks on both sides for 2-3 minutes depending on thickness until pink in the middle. Remove steaks to a cutting board. Slice pre-roasted bell peppers and put them in the same skillet without cleaning it and heat the peppers. Slice the steak against the grain and serve with rice and the roasted peppers.