In a small bowl, whisk together ¼ cup olive oil, 3 Tablespoons This Little Goat went to Cuba spice and 1 teaspoon kosher salt. \nPlace the skirt steak in a mixing bowl or shallow baking dish. Rub all over both sides of the steak with about half of the Cuba marinade (reserving the other half for your veggies). Set aside to marinate while you cook your veggies, or refrigerate up to overnight (the longer the better!).\nCarefully slice the peppers and onion into thin rounds. \nHeat a large skillet over medium - medium\/high heat and coat with a drizzle of cooking oil. Add veggies to the pan and sauté until just tender, about 3 minutes. Pour over the reserved half of your Cuba-spiced marinade, tossing to coat. Continue sautéing until the veggies are tender and lightly charred, about 5 minutes more. Set aside.\nHeat a separate large skillet, grill-pan or grill over medium\/high heat. Coat with a splash of cooking oil. Once hot, place the steak in the pan (you should hear it sizzle). Let cook until well-charred on both sides and cooked through to desired doneness, about 3-4 minutes per side for medium. (Or, if preferred, sear your steak in a pan for about 1 minute per side, then transfer to a 350 degree oven until cooked through to desired doneness). Transfer steak to a cutting board and let rest for at least 5 minutes.\nWhen ready to serve, slice the meat, across the grain, into thin strips, about ½-inch thick. (Note: Cutting across the grain makes a big difference in having chewy and tough versus deliciously tender meat. Make sure you don’t skip this step, it’s important!). \nServe sliced skirt steak and charred veggies alongside rice, black beans and fresh lime wedges, topped with fresh cilantro leaves.