Ingredients
Equipment
Method
Step-by-Step Instructions
- Make the Dairy-Free Cheese Sauce by peeling and chopping the sweet potato. Boil in filtered water for 10–12 minutes, blend with yogurt, nutritional yeast, and garlic powder.
- Thinly slice the skirt steak against the grain, season with sea salt and black pepper.
- In a skillet, heat olive oil and sauté onions and bell peppers for 5 minutes until golden.
- Add another tablespoon of olive oil, cook steak strips for approximately 2 minutes on each side until seared.
- Combine sautéed veggies with steak, heat through, and drizzle with dairy-free cheese sauce before serving.
Nutrition
Notes
Store leftovers in an airtight container for 3-4 days. Reheat on stovetop or microwave.
