1/2 red onion, sliced
1 clove garlic minced or pressed
1 tomato, chopped (optional)
1/4 - 1/3 lb. steak, thinly sliced
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp paprika
Dash chili powder (or to taste)
Serves 2 to 3
Cover the bottom of a large skillet lightly with extra-virgin olive oil and warm over medium to medium-high heat. Add veggies, sprinkle with salt and stir to coat. Cook veggies until just tender, approximately 10 to 15 minutes. Add garlic and allow to rest on top of the veggie mixture.
If you're in the Tear Down Phase, don't use the tomatoes. If you're in phase 1 you may want a little more steak for 2 people. In Phase 3, serve over lettuce and don't overdo the meat.
- MEAT: I used a beef loin flank. I don't know if your families are as picky as Max, but he wasn't enthralled with this meat. I'm definitely not an expert on cooking meat, but I find its really hard to dazzle Max unless I prepare a really great cut of beef (or just use ground). If you have a picky partner or little ones, you might try a better cut of meat, marinating beforehand to tenderize a bit or just substituting chicken.
- SEASONING: If you prefer, you can use a packaged taco or fajita seasoning mix. Make sure to check the sugar content.