YOUR SOLIN GENERATED RECIPE
Steak Fajita Bowl with Black Beans
Sautéed lean flank steak and crisp bell peppers seasoned with smoky spices, served over a bed of hearty black beans with a dollop of cool Greek yogurt.
INGREDIENTS
6 oz Flank steak
0.5 cup Black beans
0.5 cup Bell peppers
0.5 cup Red onion
0 tsp Olive oil
0.5 tsp Cumin
0.5 tsp Chili powder
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh salsa
1 tbsp Nonfat Greek yogurt
0.5 whole Lime
PREPARATION
Slice the flank steak against the grain into thin strips and season evenly with the cumin, chili powder, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced bell peppers and red onion to the skillet, sautéing for about 5 minutes until they are tender-crisp and slightly charred.
Push the vegetables to the side of the pan and add the steak strips in a single layer, searing for 2 to 3 minutes per side until browned and cooked to your preference.
While the steak cooks, warm the black beans in a small saucepan or microwave until heated through.
Assemble the bowl by placing the warm black beans at the base and topping them with the steak and vegetable mixture.
Finish the bowl with a dollop of Greek yogurt, fresh salsa, and a squeeze of lime juice before serving.