Ingredients
Scale
- 1.5 lbs Flank steak or Sirloin, thinly sliced against the grain
- 3 Bell peppers (red, green, and yellow), sliced into strips
- 1 Large yellow onion, sliced
- 4 Cloves garlic, minced
- 3 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 Tablespoon chili powder
- 1 Teaspoon ground cumin
- 1 Teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, toss the thinly sliced steak with chili powder, cumin, smoked paprika, salt, and pepper. Ensure every piece of meat is evenly coated with the spice mixture to maximize flavor during searing.
- Heat one tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onions. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp and have slightly charred edges. Remove the vegetables from the pan and set them aside.
- In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to high. Add the steak strips in a single layer, working in batches if necessary to avoid crowding the pan. Sear the meat for 2 minutes per side until browned and cooked to your desired level of doneness. Remove the steak and set aside with the vegetables.
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the cooked steak and vegetables back into the skillet with the garlic butter. Toss everything together for 1 to 2 minutes so the butter coats every piece. Remove from heat and squeeze fresh lime juice over the top.
- Cook Time: 30 minutes
- Diet: Keto, Paleo, Whole30, Low-Carb