4 servings, 2 tacos each
1 lb. raw beef flank (or round) steak
1 tsp. chili powder
Sea salt and ground black pepper (to taste; optional)
1 tsp. olive oil
1 medium red onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
8 (6-inch) corn tortillas, warm
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped fresh cilantro (or Italian parsley)
Rub steak with chili powder and salt and pepper (if desired).
Heat oil in large skillet over medium-high heat.
Add steak; cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
Cover steak with aluminum foil; let rest for 5 minutes.
Add onion and bell pepper to skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.
Cut steak against the grain into thin slices.
Top tortillas evenly with beef, onion mixture, and lime juice; garnish with cilantro.
21 Day Fix Breakdown:
1 Green 1 Yellow 1/2 Red 1 Blue/Orange