Brazilian Steak and Vegetable Bowls

Ingredients

• 1 1/2 lbs picanha steak, cut into 1-inch cubes
• 2 medium bell peppers, diced
• 1 small red onion, diced
• 1 medium zucchini, diced
• 1 15oz can black beans, drained and rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. 1

   Preheat oven to 425°F. Toss the bell peppers, red onion, and zucchini with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly charred.

2. 2

   In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the steak cubes and sear for 2-3 minutes per side until browned on the outside but still pink in the center.