Prepare the veggies on a separate plate so they are ready when you need them. You can chop them while the meat is marinating.
In a large shallow dish (or ziplock bag) mix all the marinade ingredients, reserving 2 tablespoons for the veggies later.
Coat the steak with the marinade and allow to marinate for 30 minutes (or for a couple of hours, refrigerated, if you have time). Before cooking allow steak to come to room temperature.
Heat up a cast iron skillet or grill pan over medium-high heat with some vegetable oil. Sear the steak for 4 minutes on both sides (to achieve medium rare temp.)* and 1 minute on both of the sides/edges (kitchen tongs will be very helpful here to hold the steak!).
Transfer to cutting board, sprinkle with salt and let rest for 5 minutes. Cut against the grain into ½ inch strips to serve.
Wipe out the skillet and add more vegetable oil. Cook the veggies on medium-high heat with the reserved 2 tablespoons of marinade until just softened.
Season with salt and pepper to taste and serve with any garnishes you like.