Ingredients
Units
Scale
- 1 1/2 lb flank steak, trimmed of fat
- 3 peppers (any colour), thinly sliced
- 4 oz grape tomatoes
- 1 red onion, sliced
- 1 tbsp vegetable oil (omit for PSMF diet)
- 1 1/2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp sweetener
- 4 tbsp chopped cilantro, fresh
- 1 tbsp lime juice (optional)
- kosher salt and pepper*
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss bell peppers, onion, garlic, oil, 1 teaspoon kosher salt, and 1 teaspoon pepper together on rimmed baking sheet and spread into even layer. Roast until vegetables are lightly browned around edges, about 10 minutes.
- While the veggies are roasting, combine the chili powder, sweetener, 2 teaspoons salt, and 1 teaspoon pepper in bowl. Cut the steak lengthwise with grain into 3 equal pieces. Pat steaks dry with paper towels, then sprinkle all over with spice mixture.
- Remove sheet from oven. Using a rubber spatula, push vegetables to 1 half of the sheet. If using, add whole grape tomatoes on top of the veggies. Place steaks on the other half of the sheet, leaving space between steaks. Roast until vegetables are spotty brown and meat registers 135 degrees (for medium), about 8 minutes.
- Remove sheet from oven, transfer steaks to cutting board, and let rest, uncovered, for 5 minutes. Transfer vegetables to serving platter and toss with lime juice. Slice steaks thin against grain and transfer to platter with vegetables. Sprinkle with cilantro and lime juice.
Notes
*Use Kosher salt
You do not need to add the lime juice
Nutritional information is for PSMF recipe without salad or tortillas
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Fat: 8.5
- Carbohydrates: 9.5 g
- Fiber: 3
- Protein: 26
