Chipotle Steak and Pepper Skillet

Name: Chipotle Steak and Pepper Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 ounce flank steak (thinly sliced against the grain); 1 tablespoon olive oil; 1 onion (medium, thinly sliced); 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 0.5 cup beef broth; 1 tablespoon adobo sauce (from canned chipotles); 0.5 lime juice (from 1/2 lime); 0.5 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 4 flour tortillas (small); 1 can sweet corn (drained); 0.5 teaspoon salt; 0.25 teaspoon black pepper

Tender beef steak strips seared with colorful bell peppers and onions in a smoky chipotle-lime sauce, served hot in flour tortillas with a side of sweet corn.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $7.53/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

8 ounce flank steak (thinly sliced against the grain)
1 tablespoon olive oil
1 onion (medium, thinly sliced)
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
0.5 cup beef broth
1 tablespoon adobo sauce (from canned chipotles)
0.5 lime juice (from 1/2 lime)
0.5 teaspoon smoked paprika
0.5 teaspoon ground cumin
4 flour tortillas (small)
1 can sweet corn (drained)
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Pat the thinly sliced flank steak or sirloin dry. In a small bowl, whisk together 1/2 cup beef broth, 1 tablespoon adobo sauce, juice of 1/2 lime, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Season the steak strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Heat 1 tablespoon olive oil in a large skillet or cast iron pan over medium-high heat. Add the thinly sliced onion and bell peppers. Sauté for 5-7 minutes until slightly softened and beginning to char.
Push the vegetables to one side of the skillet. Add the seasoned steak strips to the empty side and sear for 2-3 minutes, stirring occasionally, until browned. (Cook in batches if needed to avoid overcrowding the pan).
Pour the prepared chipotle-lime sauce over the steak and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring to coat, until the sauce thickens slightly.
Warm the flour tortillas according to package directions (microwave or dry skillet). Heat the drained sweet corn in a small saucepan or microwave.
Serve the Chipotle Steak and Pepper Skillet with warm flour tortillas and a side of sweet corn. Garnish with fresh cilantro if desired (not included in ingredients but a common pairing).

Notes

For extra heat, add a diced chipotle pepper along with the adobo sauce.

Nutrition (per serving)

Calories: 480
Protein: 39.5 g
Carbohydrates: 44.1 g
Fat: 17.5 g
Fiber: 6.8 g
Sodium: 1450 mg
Saturated Fat: 5.2 g
Sugar: 7.5 g
Cholesterol: 65 mg