Ingredients:

  • 1.5 lbs top sirloin or flank steak, sliced into 1/4-inch strips
  • 2 tbsp avocado oil
  • 1 tbsp Worcestershire sauce
  • 2 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced
  • 1 tbsp salted butter
  • 1 tsp smoked paprika

Instructions:

  1. Place the steak in the freezer for 15 minutes to firm. Slice against the grain into uniform 1/4-inch strips. In a bowl, toss the steak with avocado oil, Worcestershire sauce, salt, pepper, and garlic powder.
  2. Preheat the Blackstone griddle. Set two burners to High (for the steak) and two burners to Medium-Low (for the vegetables) until the surface shimmers and wisps of smoke appear.
  3. Spread the sliced onions and bell peppers onto the Medium-Low heat zone. Use spatulas to toss frequently until the edges are blistered and charred but the texture remains crisp.
  4. Arrange the steak strips in a single layer on the High-Heat zone. Allow to sear undisturbed for 2 minutes to develop a Maillard crust. Flip and toss for another 2-3 minutes until cooked to desired doneness.
  5. Slide the vegetables over to the steak zone. Add the salted butter and smoked paprika, tossing everything together for 30 seconds to create a glossy finish before serving.