Cooking Time: 35 minutes

Serves 4-6

What You Need: 

• 1 pound of flank steak or skirt steak, cut into ½ inch-wide strips
• 1 Pouch Haven’s Kitchen Zippy Chili Harissa
• Olive oil
• 1 large yellow onion, peeled and sliced
• 2-3 bell peppers (or 7 mini sweet peppers) of various colors, sliced lengthwise into strips
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Optional: 1/2 jalapeño pepper, seeded, ribs removed, finely chopped

How to Make Them:

1. Marinate the steak:Toss the steak with about ½ pouch of Harissa and a glug of olive oil. Let it sit at room temperature for at least 20 minutes. Prepare to cook the meat by dabbing off any extra marinade
2. In a large pan, heat up enough oil to coat the bottom and once it’s shimmering, add the steak in an even layer, without moving it, for 3 minutes, then flip
3. Once the meat is seared on both sides, remove from pan and set aside. Meanwhile, in the same pan, add the onions and peppers. Let the veggies cook for a bit, undisturbed, then sauté for about 5 minutes till the onions are soft and browned
4. Add the steak back into the pan with the veggies, squeeze some lime, and top with cilantro and jalapeño