| Prep Time | 20 minutes |
| Passive Time | 4 hours |
| Servings |
servings
|
Ingredients
Meat
- 1/4 Cup cilantro chopped
- 3 tsp garlic choppe or minced
- 2 Tbsp soy sauce coconut aminos or tamari
- 2 Tbsp orange juice
- 1 Tbsp lime juice
- 1/2 Tbsp apple cider vinegar
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp ground pepper
- 1 Pound flank steak
Bowl and Fixings
- 2 Medium bell pepper of different colors, seeded and sliced
- 1/2 Medium onion sliced
- 2 tsp olive oil
- 4 Cups romaine lettuce chopped
- 1 Medium avocado
- 1 Cup black beans
Ingredients
Meat
Bowl and Fixings
|
Instructions
- Place all ingredients to meat marinade in a blender and puree for a few seconds into a sauce.
- Place steak in a shallow baking dish and pour marinade over, toss to coat steak. Cover and refrigerate at least 4 hours or overnight.
- When ready to cook meal, take sliced onions and peppers and toss with olive oil and a little salt and pepper.
- Remove the steak from marinade and place on grill or cast iron pan and cook until medium rare - medium well (about 2-3 minutes per side). Transfer to a cutting board and cut into slices against the meat grain.
- Distribute lettuce, beans, onion, peppers into bowls, top with steak and garnish with salsa, avocado and any other fixings you would like.
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