Servings: 4 | Total time: 30 mins
Nutritional information: (average serve)
- Calories: 446
- Protein: 33g
- Carbs: 8g | Sugars: 6g
- Fat total: 31g | Saturated Fat: 12g
Ingredients:
2 tbsp olive oil, divided
1 large onion, thinly sliced
2 large red capsicums, thinly sliced
1 tsp dried oregano
Salt
Freshly ground pepper
1 pound (roughly 450g) skirt steak, thinly sliced
1 cup shredded provolone
8 large butterhead lettuce leaves
1 tbsp freshly chopped parsley
Method
Step 1
In a large pan over medium heat, heat 1 tablespoon oil. Add onion and capsicum and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Remove capsicum and onions from pan and heat remaining oil in pan.
Step 2
Add steak in a single layer and season with salt and pepper. Cook until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
Step 3
Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover pan with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
Step 4
Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm. Feel free to add a touch of Dijon mustard for flavour.