Roasted Beef and Bell Pepper Strips

Ingredients

• 1.5 lbs flank steak, trimmed of excess fat and cut into 1/2-inch strips
• 3 red bell peppers, seeds removed and cut into 1/2-inch strips
• 2 yellow bell peppers, seeds removed and cut into 1/2-inch strips
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp pink Himalayan sea salt, plus more to taste
• 1/4 tsp freshly cracked black pepper
• 1 tsp balsamic vinegar
• 2 tbsp fresh flat-leaf parsley, finely chopped

Method

1. 1Preheat your oven’s broiler to high and position the rack about 6 inches from the heating element for maximum char.
2. 2Toss the bell pepper strips with 1 tablespoon of olive oil, half the minced garlic, half the paprika, and a pinch of salt and pepper.
3. 3Spread the coated peppers in a single layer on a large rimmed baking sheet and broil for 4 minutes until the edges begin to brown and blister.
4. 4Flip the peppers and continue broiling for another 3 minutes until they are tender and deeply charred in spots, then remove from the oven.
5. 5While the peppers roast, toss the beef strips with the remaining olive oil, garlic, paprika, salt, and pepper in a bowl to ensure even coating.
6. 6Arrange the beef strips in a single layer on a separate clean baking sheet and broil for 3 to 4 minutes on the first side until a dark crust forms.
7. 7Flip the beef and broil for 2 to 3 minutes more until cooked to medium-rare, checking frequently to prevent overcooking the lean meat.
8. 8Immediately combine the hot beef and peppers in a large bowl, toss with balsamic vinegar, and finish with fresh parsley before serving.
9. 9Rest the meat and vegetables for 3 minutes against each other to redistribute the juices before plating.
10. 10Serve warm, passing the extra pink salt for those who wish to add a final finishing crunch.

Nutrition per serving