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INGREDIENTS
INSTRUCTIONS
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1 1/2 pounds cubed beef flank steak
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2 tablespoons fresh thyme leaves, plus additional thyme for serving
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1 tablespoon smoked paprika
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2 teaspoons chili powder
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1 teaspoon dried oregano
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1 teaspoon onion powder
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1 teaspoon cayenne pepper, more or less to taste
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kosher salt and black pepper
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2 tablespoons extra virgin olive oil
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3 bell peppers, sliced
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4 tablespoons salted butter
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3 cloves garlic, minced or grated
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juice from 1 lemon
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3 cups steamed rice, for serving
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1 avocado, sliced
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fresh herbs such as basil, cilantro, and or mint
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In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper.
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Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers, add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.
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Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. Stir and cook, undisturbed for another 3-5 minutes until the steak is taking on color. Add the butter and garlic, toss to coat and cook until the garlic is fragrant and caramelized, about 2-3 minutes. Remove from the heat and stir in the lemon juice.
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Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!
