Add 2 teaspoons of the oil to a skillet on medium to medium-high heat (see note) and cook steak until nicely seared on the outside and medium rare to medium on the inside (about 145 degrees internal temperature).
Remove from pan and let rest 3-5 minutes.
In the same pan, add 1 teaspoon olive oil. To the oil, add the jalapeno, garlic, lime juice, salt, bell peppers, onion, and zucchini.
Cook on high heat until the veggies have a nice sear. This should take about 3-5 minutes. If the pan gets too dry, add a couple tablespoons of water throughout the cooking process.
While the veggies are cooking, slice the steak against the grain. Toss with veggies when they are finished and serve in the pan to keep everything warm.
If you like more heat, leave the seeds and membranes in the jalapeno. If you like less spice, pull them out before mincing. You can use any cut of steak you like for this recipe. Traditional cuts are skirt steak and flat iron steak, but you could use a sirloin steak as well if needed. The thinner the cut, the higher the heat should be when cooking.For thin steaks, cook on medium-high heat for 2-3 minutes per side. For thinner steaks, cook on medium heat for 4-6 minutes per side. Either way, you want a nice dark outside on the steak without overcooking the inside.