NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.5 cup cooked brown rice

0.5 tsp olive oil

1 cup sliced bell peppers

0.5 cup sliced red onion

1 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Pat the flank steak dry with paper towels and rub both sides evenly with the chili powder, smoked paprika, sea salt, and black pepper.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust has formed.

• 4

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 5

  In the same skillet, add the sliced bell peppers and red onions, sautéing for 5-6 minutes until they are tender and slightly charred.

• 6

  Slice the rested steak against the grain into thin, bite-sized strips.

• 7

  Assemble the bowl by layering the cooked brown rice at the bottom and topping it with the steak strips and sautéed vegetables.

• 8

  Drizzle the fresh lime juice over the top and garnish with chopped cilantro before serving.