• 1 1/2 lbs flank steak
  • 1/2 cup olive oil
  • juice of 3 limes
  • 3 clove garlic minced
  • 1/4 cup cilantro chopped
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 2 tsp chili powder
  • 3 tsp salt divided
  • 1/2 tsp pepper
  • 2 bell peppers thinly sliced
  • 1/2 red onion thinly sliced
  • 3 tbsp avocado oil divided
  • For serving: cooked rice avocado, salsa, cilantro


  • Whisk together your olive oil, lime juice, minced garlic, chopped cilantro, cumin, smoked paprika, chili powder, 2 tsp salt, and pepper
  • Add your steak to a airtight bag and pour your marinade over top
  • Marinated for 4 hours or up to overnight
  • When you’re ready to cook your steak, heat 2 tbsp avocado oil in a skillet over high heat
  • Remove your steak from the bag and discard the marinade
  • Add your steak to the skillet and sear on each side for 4 minutes (5 if you prefer it more medium than medium-rare) then remove from heat and allow to rest for 7 minutes before slicing
  • To the same skillet, add another tbsp of avocado oil and sear your veggies with about a tsp of salt for 4-5 minutes
  • Assemble your bowls with cooked rice, thinly sliced steak, veggies, and your favorite toppings (I used salsa, avocado slices, cilantro, and creme jalapeño sauce)
  • ENJOY!!

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