top of page



This delicious recipe is sure to make your guests smile. Although simple, it looks and tastes comlpex!



  • 1 1/2 pounds cubed beef flank steak

  • 2 tablespoons fresh thyme leaves, plus additional thyme for serving

  • 1 tablespoon smoked paprika

  • 2 teaspoons chili powder

  • 1 teaspoon dried oregano

  • 1 teaspoon onion powder

  • 1 teaspoon cayenne pepper, more or less to taste

  • kosher salt and black pepper

  • 2 tablespoons extra virgin olive oil

  • 3 bell peppers, sliced

  • 4 tablespoons salted butter

  • 3 cloves garlic, minced or grated

  • juice from 1 lemon

  • 3 cups steamed rice, for serving

  • 1 avocado, sliced

  • fresh herbs such as basil, cilantro, and or mint

  • In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper. 

  • 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.

  • 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.

  • Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!

Used in This Recipe:

Recipe Sourced from Half Baked Harvest

bottom of page