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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
For the steak:
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 1 limes juiced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon oregano dried
- 1/2 teaspoon onion powder
- kosher salt
- black pepper
- 2 pounds flank steak
For the salad:
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 8 cups lettuce romaine, chopped
- 1 avocado halved, seed, peeled and thinly sliced
For the dressing:
- 2 limes juiced and zested
- 1 clove garlic grated
- 1 teaspoon cilantro chopped
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin ground
- 1/2 cup extra virgin olive oil
Ingredients
For the steak:
For the salad:
For the dressing:
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Instructions
- To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
- In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
- Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
- Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
- Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
- Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado.
- Place all dressing ingredients into a mason jar, cover, and shake to combine. Pour over the salad and serve.
Recipe Notes
Adapted from damndelicious.net and holisticallyengineered.com