I love this recipe because it tastes amazing, it’s healthy, it’s easy, it’s quick & it’s literally ONE pan!
What else could you ask for?
If you want to make it totally clean, skip the corn tortillas.
2 lbs Skirt Steak (or Flank Steak)
2 teaspoons Kosher Salt
1 Tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
3 Tablespoons Olive Oil Divided
1/2 Tablespoon Coconut Aminos
3 Bell Peppers – Any Color
1-2 Onions Red or White
2-3 Limes
Cilantro
Corn Tortillas (Optional)
Optional Toppings:
Shredded Lettuce
Tomatoes
Salsa
Fresh Guacamole
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Preheat oven to 450º
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In a bowl mix together the spices
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Pour half of the spice mixture into a dish big enough to marinate the steak & add 1 1/2 Tablespoons olive oil, juice of one lime, & the coconut aminos
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Marinate the steak while you are cutting up the peppers & onions
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Line a sheet pan with foil
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Slice the onions & peppers into thing slices, about 1/4 inch thick. Place around the outer edge of the pan, cover with about 1 1/2 tablespoons olive oil & the remaining spice mixture. Make sure to toss them around a bit so they are evenly coated
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Add the steak to the middle of the pan.
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Place in the oven and back for 10-15 minutes depending on the thickness of the steak and how well you would like it cooked.
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After about 10 minutes, check the tempurature of the meat. You’re going for 140º at this point if you want it to be cooked medium.
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Broil for about 2 minutes.
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Once done, let the meat rest for about 10 minutes. I cover it with foil & just get everything else prepped.
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You can chop up the lettuce & tomatoes at this point.
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Enjoy!
