Ingredients
2 tablespoons olive oil, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
1 orange bell pepper, sliced in strips
1 small white onion, chopped in large pieces
1.6 pound 100% grass fed boneless chuck roast, sliced in strips
Serve with:
12 corn or flour tortillas, warmed
radishes, sliced
cilantro for garnish
pickled onions
lime juice
Ingredients for pickled onions:
1 large red onion, sliced
2 garlic cloves
1/4 cup sugar
2 tablespoons salt
1 teaspoon peppercorns
2 cups white vinegar
Instructions
preheat oven to 400° F.
Brush a large baking sheet evenly with 1 tablespoon olive oil. Set aside.
Combine chili powder, cumin, black pepper, paprika and salt in a small bowl. Stir to evenly combine seasoning.
Place bell peppers, onion and beef strips in a large bowl. Sprinkle with seasoning mix and remaining olive oil. Toss with hands to season evenly.
Transfer bell peppers, onion and beef to baking sheet. Evenly arranging as a single layer.
Bake fro 15-20 minutes, until beef is cooked and vegetables are tender.
Serve with tortillas and pickled onions. Sprinkle with lemon juice, garnish with radishes and cilantro.
Instructions for pickled onions:
Place onion slices and garlic cloves in large jar. Set aside.
Place sugar, salt, peppercorns and white vinegar in a medium saucepan over medium heat; bring to a boil and immediately pour in the jar containing onion slices and garlic cloves. Let cool. Enjoy or store tightly sealed with a lid and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes