Ingredients
Scale
- 1 lb (450g) flank steak, sliced thin
- 2 bell peppers (red and yellow), sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
- Shredded cheese (cheddar or Mexican blend)
- Guacamole for serving
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Season sliced steak with chili powder, cumin, paprika, salt, and pepper.
- Sear steak in the skillet until cooked through, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté peppers and onions until tender, about 5 minutes.
- Assemble bowls by layering steak, peppers, onions, and cheese. Top with cilantro and serve with guacamole.
Notes
- Feel free to add a squeeze of lime for extra flavor.
- This dish can be prepared ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg