Recipe by Ninja Test Kitchen
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- 1/2 cup packed chopped cilantro
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons soy sauce
- Juice of 1 orange
- Juice of 1 lime
- 3 garlic cloves, peeled, minced
- 1 teaspoon cumin
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 1/2 pounds flank steak
- 1 red bell pepper, seeded, cut in 1/2-inch strips
- 1 green bell pepper, seeded, cut in 1/2-inch strips
- 1 white onion, peeled, halved, cut in 1/2-inch strips
- 6 flour tortillas
- Condiments of your choice when serving
Utensils
- Small Bowl
- Large Bowl
- Silicone-Tipped Tongs
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Step 1
In a small bowl, prepare the marinade by stirring together the cilantro, 1/4 cup olive oil, soy sauce, orange juice, lime juice, garlic, cumin, a pinch of salt, and a pinch of pepper.
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Step 2
Place half the marinade along with the flank steak in a large resealable plastic bag, coating the steak with the marinade in the bag. Let marinate in the refrigerator for 2–24 hours. Save the remaining marinade for later.
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Step 3
In a large bowl, combine red bell pepper, green bell pepper, onion, remaining olive oil, salt, and pepper. Toss well to mix ingredients.
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Step 4
Install SearPlate in the bottom level of the unit, then close door. Select SEAR CRISP, set temperature to 450°F, and set time to 15 minutes. Press the setting dial to begin preheating.
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Step 5
When unit has preheated, open door and use oven mitts to remove SearPlate, then place it on top of oven. Remove flank steak from bag of marinade and place it in center of the SearPlate, then surround the steak with peppers and onions. Reinstall SearPlate in bottom level of the unit. Close door to begin cooking. After 10 minutes, begin to check steak for doneness. If further doneness is desired, leave in oven.
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Step 6
When cooking is complete, carefully remove SearPlate from the oven. Place flank steak on a cutting board and allow to rest for 5 minutes. To keep peppers and onions warm, cover with aluminum foil until serving.
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Step 7
After flank steak has rested for 5 minutes, thinly slice. Warm tortillas quickly in oven or microwave. Serve flank steak with peppers and onions, tortillas, leftover marinade from step 2, and condiments of your choosing.
