1 lb flank steak
1 tsp chili powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp garlic salt
1/8 tsp cayenne pepper
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 onion, cut into quarters and then into strips
1. Mix spices together and rub over the steak.
2. Place steak in a Ziploc bag in the fridge for at least an hour.
3. Heat 2 Tbls olive oil in a cast iron pan (or any pan) over medium-high heat. The pan is hot when a few drops of water sizzles when sprinkled onto the pan.
4. Place the peppers and onion into the pan and cook for a couple minutes, then clear out a space in the center and add the steak.
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp garlic salt
1/8 tsp cayenne pepper
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 onion, cut into quarters and then into strips
1. Mix spices together and rub over the steak.
3. Heat 2 Tbls olive oil in a cast iron pan (or any pan) over medium-high heat. The pan is hot when a few drops of water sizzles when sprinkled onto the pan.
4. Place the peppers and onion into the pan and cook for a couple minutes, then clear out a space in the center and add the steak.
5. Cook for a few minutes on each side. Transfer steak to a plate and cover with tin foil. Let it rest for 10 minutes before slicing. Then serve with your veggies.
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