Every step of this recipe is easy: the meat, the veggies, the tortillas, the salsa and guacamole. But it will take a little work if you choose to make everything yourself. If you want to save some time you can purchase the salsa and guacamole (if not, it is more than worth it to make your own because the result is pure deliciousness).
Prep Time 20 minutes
Cook TIme 30 minutes
2 tablespoons + 2 tablespoons oil (coconut, avocado or olive oil)
juice from 1 medium lemon
2 cloves garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
2 tablespoons butter
1.5 pounds steak (sirloin, striploin or flank)
For the veggies
1 red pepper, julienned (sliced)
1 green pepper, julienned (sliced)
1 large red onion, halved and sliced lengthwise
3 large plantains (green or yellow will be fine, the more yellow, the more crispy these will be)
1/3 cup avocado or olive oil
1/3 cup water
- Mix the first six ingredients in a bowl and pour over steaks. Cover and marinade for an hour (or up to eight hours).
- Preheat oven to 375ºF.
- Preheat a large cast iron skillet (or any oven safe pan) over medium heat. Add 2 tablespoons olive oil.
- Place steak in heated pan and sear for three minutes per side. You want each side to brown and become slightly crispy.
- Place a small chunk of butter on each steak.
- Place cast iron skillet with steaks and butter into the preheated oven and cook until the internal temperature reaches 115ºF for medium-rare. This may take less than five minutes.
- Meanwhile, heat 2 more tablespoons of oil in a pan over medium heat and cook your chopped onion and peppers. Cook to your liking (i like to leave them a bit crunchy).
- When the steaks are done, let them rest for 10 minutes and then slice them thinly against the grain (this is very important for tender meat so check out this tutorial if you are not sure what I am talking about).
Instructions for the Tortillas
- Preheat oven to 350ºF.
- Peel and cut plantains into chunks and place them in a food processor with water and oil.
- Process until you have a smooth batter.
- Line two baking sheets with parchment paper. Pour batter by the 1/4 cup (or more if like bigger tortillas) and smooth them out into thin circles using the back of your measuring cup.
- Bake for 10-20 minutes, until they have reached your desired doneness (shorter cooking time for softer tortillas and longer time for crispier).
Serve with optional toppings:
For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.