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Meat
Easy
3-4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
For busy weeknights when you have minutes to get dinner on the table, break out the Betty Crocker! Prepare the steak marinade the night before, spend a few minutes cooking, then serve over bowls of rice as prepared below, or use Heaven and Earth’s Brown Rice.
Steak serves 3–4; pico serves 4–6
1/4 cup Gefen Olive Oil
1/4 cup orange juice
1 tablespoon lime juice
2 teaspoons chili lime seasoning
1 teaspoon Pereg Paprika
1 teaspoon garlic powder
1 teaspoon Pereg Cumin
1 teaspoon ground coriander
1/2 teaspoon Haddar Kosher Salt
1 to 1 and 1/2 pounds skirt steak or hanger steak
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 cup white basmati rice
1 and 1/2 cups water
1/2 teaspoon salt
2 plum tomatoes, diced
1 small red onion, diced
1 jalapeño pepper, diced
juice of 1 lime
salt, to taste
1 bunch cilantro, washed and chopped (or 2 cubes Dorot Gardens Frozen Cilantro)
In a large zip-top bag, combine oil, orange juice, lime juice, chili lime seasoning, paprika, garlic powder, cumin, coriander, and salt.
Rinse the steak and add it to the marinade. Seal bag and marinate at least 30 minutes and no longer than 24 hours.
Remove steak from the marinade, transfer to a clean surface and pat dry with paper towels.
To cook, plug in the Betty and heat until the green light turns on. Spray the inside with oil and place the steak inside. Close the lid and cook for two to three minutes per side. Transfer to a cutting board and let rest for five minutes. Slice into thin strips, cutting against the grain.
Spray the inside of the Betty Crocker with oil again. Place peppers inside and cook with the lid open, until soft and lightly charred.
Serving suggestion: Serve steak and peppers over a rice bowl or in tacos.
Heat the Betty and add one cup white basmati rice, one and a half cups water, and 1/2 teaspoon salt. Close the lid and cook eight minutes. Unplug and keep closed to let the rice steam inside for five more minutes.
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