Measurements

• 1 lb Flank Steak or Skirt Steak
• 1 tsp Black Pepper
• 1 tsp Chili Powder
• 1 tsp Cumin
• 2 cloves Garlic
• 2 Green Bell Peppers
• 2 Limes
• 2 tbsp Olive Oil
• 1 tsp Paprika
• 1 Yellow Onion
• Salt to taste
• Tortillas (Gluten-Free if needed)
• 1 tbsp Vegetable Oil

Preparation Method

• In a small bowl, combine black pepper, chili powder, cumin, paprika, and salt.
• Rub the spice mixture onto both sides of the flank steak or skirt steak.
• In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
• Add the steak to the skillet and cook for about 4-5 minutes on each side, or until desired doneness.
• Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
• In the same skillet, add the remaining 1 tbsp of olive oil and vegetable oil.
• Add the minced garlic, sliced green bell peppers, and sliced yellow onion to the skillet.
• Cook the vegetables for about 5-7 minutes, or until they are tender.
• Squeeze the lime juice over the cooked vegetables and stir well.
• Serve the sliced steak and cooked vegetables on gluten-free tortillas.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.