Ingredients
Equipment
Method
- Season flank steak generously on both sides with Kinder's Woodfired Garlic Seasoning. Wrap and refrigerate for at least 1 hour to allow the seasoning to penetrate the meat.
- Remove steak from the refrigerator 20-30 minutes before cooking to bring it closer to room temperature.
- Heat 1.5 Tbsp olive oil in a large skillet or cast-iron pan over high heat until shimmering and just beginning to smoke.
- Add the steak and sear for 3-4 minutes on the first side without moving it. Flip and cook 4-5 more minutes until desired doneness: 125 degrees F = rare, 135 degrees F = medium-rare, 145 degrees F = medium.
- Remove steak to a cutting board and rest for at least 10 minutes.
- While the steak rests, reduce heat to medium. Add the remaining 1.5 Tbsp olive oil to the same skillet. Add sliced red onion and bell peppers and saute for 7-8 minutes, stirring occasionally, until softened and lightly charred.
- Slice the rested steak thinly against the grain into strips.
- Assemble salad bowls with chopped romaine, sauteed peppers and onions, black beans, and shredded Monterey Jack. Top with sliced steak and a squeeze of lime juice or your preferred dressing.
Nutrition
Notes
- Marinate for real — 30 minutes moves the needle, but 1 hour is where the Woodfired Garlic Seasoning actually penetrates the meat. Overnight (up to 24 hours) is the best option if you plan ahead.
- Pan has to be screaming hot — Let the oil shimmer and just begin to smoke before the steak goes in. A cold or warm pan gives you a gray exterior instead of a crust.
- Always cut against the grain — Flank steak has long, visible muscle fibers running in one direction. Cut perpendicular to them and each bite is tender. Cut with them and it's chewy.
- Use the same pan for the vegetables — The browned bits left from searing the steak season the peppers and onions directly. Don't wipe the pan.
- Pull at 135°F — Medium-rare to medium is the range for flank steak. Past medium, it gets tough and stays tough. A thermometer removes the guesswork.
- Build the bowls and serve immediately — romaine on the bottom, sautéed peppers and onions, black beans, Monterey Jack, then sliced steak across the top. Squeeze lime over each bowl before it hits the table.
- For a Tex-Mex build, add sliced avocado, pico de gallo, and a dollop of sour cream. Warm tortillas on the side turn this into steak fajita bowls with almost no extra effort.
- Dress with a simple lime-cilantro vinaigrette or a creamy jalapeño dressing if you want more body. The steak seasoning holds up to bold dressings.
- Store all components separately in airtight containers — steak, sautéed vegetables, beans, and greens each in their own container. Assembled bowls get soggy fast.
- Sliced steak keeps in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 1-2 minutes, or serve cold straight from the fridge over fresh romaine for a quick next-day salad.
- The sautéed peppers and onions reheat well. The romaine does not — always use fresh greens when assembling leftovers.