Ingredients

1 lb skirt steak (can use flank steak)
2-4 tablespoons lemon juice
1 teaspoon coriander seed, crushed (can sub ground coriander)
1/2 teaspoon Chinese five spice powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
1 small onion, sliced
1 green pepper, sliced
1 tablespoon soy sauce

Directions

Cover both sides of steak with lemon juice.In a small bowl, combine coriander, 5-Spice powder, black pepper, white pepper and salt. Sprinkle over both sides of steaks, pressing to adhere. Place steaks in plastic bag, refrigerate 8 hours or overnight.

Preheat broiler on high setting.Heat oil in skillet over medium heat. Add pepper, cook three minutes. Add onion and cook 7 minutes or until at desired tenderness, stirring occasionally. Remove from heat, sprinkle vegetables with soy sauce, stirring to combine.

Broil steaks 4 to 6 inches from heat, turning once. For medium-rare, cook 5 to 8 minutes.Place steaks on cutting board, cover loosely with foil; let stand 5 minutes. Cut across grain into thin slices.Serve topped with warm pepper-onion mixture.