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  1 lb. flank steak
4 tbsp. lime juice, divided
2 tsp. jalapeno pepper, washed,
dried, seeded, cored, minced,
divided
4 garlic cloves, peeled, ends
removed, minced, divided
1/2 tsp. dried red pepper, crushed,
divided
3 tbsp. olive oil, divided
2 sweet peppers (red, yellow, green
or any combination), washed,
cored, seeded, sliced
2 med. onions, peeled, ends removed,
sliced
1 lg. linguine noodles cooked
according to package directions
1/4 c. parsley

Score flank steak, making cuts in the surface about 1/4 inch deep diagonally across the grain in a crisscross pattern. In large plastic bag or a medium bowl, combine 2 tablespoons of lime juice, 1 teaspoon jalapeno pepper, 2 cloves garlic and 1/4 teaspoon red pepper. Pour over steak. Marinate, covered, at least 2 hours in the refrigerator (overnight is best). Remove from refrigerator. Preheat broiler. Remove flank steak from marinate and broil until medium rare, about 5 minutes per side. Remove from broiler and cut into thick diagonal strips; allow to cool. In a large skillet or wok, add 1 tablespoon olive oil and 1 garlic clove and stir-fry sweet peppers and onion. In a small bowl, mix remaining 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon jalapeno pepper, 1 garlic clove and 1/4 teaspoon red pepper. Combine well. In a large bowl, combine the sliced flank steak, cooked pasta, stir- fried vegetables and dressing. Toss to blend. Garnish with parsley. Serves 8.