Flank steak sliced thin against the grain and seared hard, then tossed back through three colours of pepper, sweet onion, zucchini and squash. One cast-iron skillet, start to finish.
Flank steak sliced thin against the grain and seared hard, then tossed back through three colours of pepper, sweet onion, zucchini and squash. One cast-iron skillet, start to finish.
Ingredients
- 1½ lb flank steak, thinly sliced against the grain
- 1 Tbsp olive oil
- 1 tsp Faith & Family This & That House Seasoning
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 sweet onion, sliced
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 2 cloves garlic, minced
Instructions
Season flank steak with This & That House Seasoning. Heat olive oil in a large cast-iron skillet over medium-high heat.
Cook steak for 3–4 minutes until browned. Remove from skillet and set aside.
Add onion, bell peppers, zucchini, and squash to the skillet. Cook vegetables until tender-crisp, about 6–8 minutes.
Add garlic and cook for 30 seconds. Return steak to the skillet and toss everything together.
Serve over buttery herb rice.
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