Name: Chili-lime steak with vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, 1-inch-thick, patted dry; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, seeded and sliced; 1 tbsp avocado oil; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp salt; 2 tsp lime juice; 1/2 tsp red pepper flakes

Nutrition

Per serving

470 calories

Protein: 47g; 39% of calories
Carbs: 15g; 13% of calories
Fat: 26g; 48% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat oven to 425°F. Rub both sides of the steak with chili powder, cumin, and half the salt. On a half-sheet pan, toss zucchini and bell pepper with half the oil, the rest of the salt, and the red pepper flakes.
Place the vegetables in the oven and roast for 15 minutes. Prepare the skillet during the first few minutes of roasting.
When the vegetables have 8 minutes left, heat the remaining oil in a 12-inch cast iron skillet over medium-high heat. Sear the steak for 3 to 4 minutes per side. Done when reaches 130°F in the center.
Remove the steak from the skillet and drizzle with lime juice. Let it rest for 5 minutes until it reaches its safe temperature. Remove the vegetables from the oven and serve them alongside the sliced steak. Done when carries over to 135-145°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes