Brazilian Picanha Steak Bowls with Roasted Veggies

Ingredients

• 1 1/2 lbs picanha steak, or flank steak
• 2 lime, juiced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium sweet potatoes, cubed
• 2 bell peppers, sliced
• 2 tbsp olive oil
• 1 15oz can black beans, drained and rinsed
• 1/4 cup cilantro, chopped
• 4 lime wedges

Instructions

1. 1

   In a large resealable bag, combine the picanha steak, lime juice, garlic, cumin, oregano, salt, and pepper. Seal and refrigerate for 30 minutes to 1 hour.

2. 2

   Preheat oven to 400°F. Toss the cubed sweet potatoes and sliced bell peppers with 1 tbsp olive oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly charred.