Ingredients
- 10-14 Oz. Skirt Steak
- 1 Zucchini
- 1 Large White/ Yellow Onion (sliced)
- 1 Small 8 Oz. Package of Domestic Mushrooms (sliced)
- ½ Yellow Pepper (sliced)
- ½ Red Pepper (sliced)
- 1 Teaspoon of Chili Powder
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Paprika
- 1 Tablespoon of Olive Oil
- Salt and Pepper to Taste
Steak Marinade:
- ½ of a Lime (squeezed)
- ¼ Cup of Olive Oil
- 1 Teaspoon of Garlic (crushed)
- 1 Tablespoon of Apple Cider Vinegar
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Ground Pepper
(Combine all ingredients together and allow to marinate for 2-4 hrs before cooking)
Instructions
- Use a cast iron pan, heat on high, once it’s hot add the skirt steak, cooking for 4-5 minutes on each side. This will cook the meat at a medium temperature.
- Remove steak and allow to rest for 5 minutes before cutting into it.
- Put the cast iron pan back on high heat, add the olive oil and allow it to heat up.
- Add the onion and peppers to the pan and allow them to cook for 2 minutes, then add the remaining vegetables. Sprinkle the spices on the top and cook for another 3-4 minutes.
- Vegetables should be cooked, but al dente
Serve with your favorite toppings; I used sour cream, fresh avocado slices, pickled onions, and shredded cheese.
