What’s Needed Recipe
Serves 4-6
Directions 1. To make the the marinade, blend the juice of 1 orange and 2 limes, olive oil, garlic, chipotle peppers, adobo sauce, cilantro, cumin, brown sugar and pepper in a blender until it is a smooth consistency. 2. Place flank steak or shrimp into a resealable plastic bag. Add marinade and massage marinade all over steak or shrimp. Allow steak to marinate in refrigerator 2 - 4 hours. If using shrimp, marinade the shrimp for 20 - 30 minutes and then proceed. 3. Bring steak out of refrigeration about an hour before cooking to allow to get to room temperature. Remove excess marinade and season steak or shrimp with 1 tsp salt.
FOR THE MARINADE • Juice of 1 Orange • Juice of 2 Limes • 3 Tbsp Olive Oil
• 1 Tbsp Garlic, minced • 3 Chipotle peppers, in adobo sauce • 1 tsp Adobo sauce • 2 Tbsp Cilantro, chopped • 1 1/2 tsp Cumin • 2 Tbsp Brown Sugar • Dash of black pepper • 1 tsp Salt TO SERVE • 3 Bell Peppers, one of each color, sliced • 1 Medium onion, sliced • Juice of 1 Lime • 1 - 2 Tbsp Olive oil • Salt & Pepper
4. Preheat oven to 425 degrees.
5. Place sliced onions and peppers in a large bowl. Drizzle 1 - 2 Tbsp of olive oil over peppers and onions and season with salt and pepper. Squeeze the juice of 1 lime over vegetables. 6. Place steak or shrimp in one corner of a sheetpan. Add sliced pepper and onions on a and bake for 20 - 25 minutes. Allow steak to rest on a cutting board for 5 minutes before slicing against the grain to serve (See notes above). 7. Serve steak, shrimp, and peppers with warm tortillas, guacamole (find recipe here) and sour cream or as part of a delicious burrito bowl with cauliflower rice and all the fixings. Enjoy!
• 1 1/2 lb Flank steak or • 1 lb Shrimp, peeled & deveined
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