1 lb flank steak, thinly sliced against the grain in ½-inch wide strips
1 red onion, thinly sliced into approx ½-inch wide strips
2 bell peppers, red, orange, yellow and/or green,thinly sliced into approx ½-inch wide strips
2 cloves garlic, minced
¼ cup Terra Delyssa Organic Extra Virgin Olive Oil
juice and zest from 1 lime
2 teaspoons Mexican oregano (or regular oregano)
2 teaspoons chili powder
1 teaspoon cumin powder
¼ teaspoon chipotle powder (optional)
sea salt and black pepper, to taste
Toppings For Serving
gluten-free tortillas (we like these grain-free guys or you can make these)
pico de gallo
In a small bowl mix together all the dry seasonings. Add the spice blend to a large zip-top bag, add the olive oil, lime juice, and lime zest. Shake the bag to make sure everything is combined. Add the thinly sliced steak, peppers, and onions to the bag. Seal the bag and shake to make sure everything is evenly and well coated. Refrigerate for at least 1 hour or overnight.
Once ready to cook, preheat the oven to 425ºF. Bring the meat and veggies out of the fridge to come to room temperate for a short time.
Spread out the meat and veggies evenly on a large baking sheet. Place the baking sheet in the 425ºF oven and bake for 12-15 minutes. Cook until the meat is cooked to your liking and the veggies are soft with a crispy edge.
Serve with your favorite tortillas and all your preferred fixins'. Enjoy.