Sauteé 4 ounces of skirt steak, cut into strips with salt, pepper and a pinch of cumin. Set aside and begin to sauteé red, and yellow julienned peppers with white onions in a tsp. of olive or coconut oil. Add garlic powder. Plate with steak and salsa on the side.
I like to have sautéed spinach under this and a few sweet potato fries.