and cook for minute Flip the steaks, cover, and cook for another minute Continue cooking in this manner— flipping and covering—until the steaks are well-charred and an instant-read thermometer inserted into the center registers 115° to 120°F for medium-rare or 125° to 130°F for medium Transfer the steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes Meanwhile, transfer the cast-iron skillet to the hot side of the grill and allow it to preheat for minutes Add the pepper and onion mix and cook, stirring occasionally, until the vegetables are softened and beginning to char in spots, about 10 minutes When the vegetables are cooked, transfer the steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables Toss to coat Transfer the vegetables to a warm serving platter Thinly slice the meat against the grain and transfer to the platter with the vegetables Serve immediately with hot tortillas, pico de gallo, guacamole, and other condiments as desired Classic Pico de Gallo NOTE: Use the ripest tomatoes you can find In the offseason, this generally means smaller plum, Roma, or cherry tomatoes MAKES ABOUT 4 CUPS 1ẵ pounds ripe tomatoes, cut into ẳ- to ẵ-inch dice (about 3 cups, see Note above) Kosher salt ẵ large white onion, finely diced (about ắ cup) 1 to 2 serrano or jalapeủo chiles, finely diced (seeds and membranes removed for a milder salsa) ẵ cup finely chopped fresh cilantro leaves 1 tablespoon lime juice from 1 lime Season the tomatoes with teaspoon salt and toss to combine Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes ... 1ẵ pounds ripe tomatoes, cut into ẳ- to ẵ-inch dice (about 3 cups, see Note above) Kosher salt ẵ large white onion, finely diced (about ắ cup) 1 to 2 serrano or jalapeủo chiles, finely diced (seeds and membranes removed for a milder salsa) ẵ cup finely chopped fresh cilantro leaves... membranes removed for a milder salsa) ẵ cup finely chopped fresh cilantro leaves 1 tablespoon lime juice from 1 lime Season the tomatoes with teaspoon salt and toss to combine Transfer to a fine mesh strainer or colander set