Mediterranean Inspired Crispy Beef Skillet (Edit recipe)

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This just turned out so fresh and just rich all at the same time, the perfect balance! You could eat it as is or pair it with my Mediterranean Inspired Turmeric Rice and Dill Yogurt Lemon Sauce, as seen in the photo above. If I have hummus and pita on hand I generally toss that in the bowl as well, because why not!

25 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	453
Fat:	24 g
Carbohydrates:	26 g
Protein:	43 g
Cholesterol:	133 g
Sodium:	1306 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

Serves: 6

Ingredients

1 Tbsp Avocado Oil
2 lb US Wellness Meats Ground Beef (85% Lean)
1 Tbsp Primal Palate Amore, or any Italian Seasoning
1 Tbsp Garlic Powder, or a minced clove of fresh
1 Tbsp Sea Salt
1 Tbsp Ground Cumin
1 whole Red Bell Pepper, chopped
14 whole Grape Tomatoes, halved *counting 14 cherry tomatoes felt silly, but I didn't know a better way...
1 whole Red Onion, sliced thinly
3 whole Zucchini, zoodled or chopped into toothpicks, you want small zuchini or else I'd just do two

Toppings

1 bunch Flat Leaf Parsley, fresh, chopped
4 oz Kalamata Olives, pitted
0.5 whole Lemon, squeezed on top

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

I highly suggest using a cast iron skillet, I'm using a 10" Lodge. Heat it over medium-low heat and add the avocado oil, beef and seasonings/salt. Combine/chop the meat up with a wooden spatula. You want the heat just high enough that the liquid is simmering out, likely medium-low to medium.
Chop your red bell pepper and immediately add it to the cooking meat. Stir to combine.
Halve your cherry tomatoes and thinly sliced onions, then just sprinkle them on top the meat, DO NOT STIR. From this point on you will not be touching the meat. You want it to get crispy, almost burnt, on the edges of the pan. If you're not a fast chopper/slicer - have that step accomplished ahead of time.
Zoodle your zucchini or chop it into toothpicks and place it in a mound on top of your skillet, it will cook via steam.
When the meat seems crispy on the outer edges and the zucchini al dente, it's time to pull the skillet from the heat and add your toppings and serve.