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Ingredients
  • 1 28-ounce can diced tomatoes, drained
  • 2 red bell peppers, sliced ½ inch thick
  • 1 onion, cut into 8 wedges
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 ½ pounds flank steak, cut crosswise into thirds
  • 1 cup long-grain white rice
  • 1 avocado, sliced
  • ¼ cup fresh cilantro leaves
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