Rub the flank steak with olive oil, salt, black pepper, smoked paprika, garlic powder, cumin, oregano, and fresh lime juice.
Let marinate for 30 minutes.
Preheat the grill or cast-iron skillet over medium-high heat.
Grill for 4-5 minutes per side for medium-rare (adjust for desired doneness).
Let the steak rest for 5-10 minutes, then slice against the grain.
Sauté the Peppers & Onions:
Heat olive oil in a skillet over medium heat.
Add the sliced bell peppers and onions, and season with salt, black pepper, garlic powder, and chili flakes (if using).
Sauté for 5-7 minutes until the peppers and onions are soft but still vibrant.
Cook the White Rice:
Rinse the rice under cold water until the water runs clear.
Bring water to a boil in a pot, then add the rice and salt. Cover, and reduce the heat to low.
Cook for 15 minutes, then fluff with a fork and stir in the butter.
Warm the Flour Tortillas:
Heat a skillet over medium heat and lightly butter each tortilla.
Warm the tortillas for 30 seconds per side, stacking them in a basket lined with a yellow cloth to keep them warm.
Plate & Serve:
Arrange the sliced flank steak on a large wooden cutting board.
Serve the sautéed bell peppers and onions in a ceramic dish.
Place the fluffy white rice in a black container, and warm tortillas in a basket.
Set the table with plates, cutlery, napkins, water bottles, and a deck of cards for a fun dining experience.
Serving and Storage Tips:
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