@hrz844: Casaco Moletom Canguru Flores Preto - Moletom Preto com Flores em Destaque

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Friday 01 August 2025 23:34:13 GMT
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kevinAMG :
lo quiero
2025-08-22 23:34:30
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CHIPOTLE STEAK FAJITA BOWLS, omgahhhh delicious! This meal packs a huge flavor punch and that is because of the smoky chipotle marinate on the steak and fajitas veggies. You can serve the steak and veggies any way you'd like and you will likely have lots of leftovers to enjoy during the week, but I love it like this-with rice, lettuce, corn, beans, and guac. I promise simple meal will have you craving it weekly and I'm excited for you to try it! SAVE this post, SHARE with friends, and be sure to FOLLOW for more! Chipotle Steak 1 1/2 lbs sirloin steak (or flank steak) 1/4 cup olive or avocado oil 1 lime, juiced 1/2 cup chipotles in adobo sauce (I used the full 7 oz can) 4 cloves garlic, mashed 2 tsp cumin 2 tsp oregano 1 tsp ground black pepper 3 bell peppers of choice, sliced into thin strips 1 red onion, sliced thin 1 cup cooked jasmine rice 3/4 cup canned corn (optional) 1 cup canned black beans 1 cup baby tomatoes, halved 1 head romaine lettuce, chopped super thin Guacamole (store bought or homemade) First, marinate the steak. In a bowl or tray, add the steak. Drizzle the oil and lime on top, then add the chipotles, garlic and seasonings. Rub both sides of the steak well and let marinate for 30 minutes (or overnight). While the steak is marinating, slice the peppers, onions, tomatoes, and prep the rice and guacamole (if making). Next, heat a cast iron skillet over medium-high heat. Add avocado oil to the skillet and one the pan is hot (too cold and the steak will be gray and stick), add the steak. Leave undisturbed for 4-5 minutes depending on the thickness of your steak. Flip to the other side and leave undisturbed for another 4-5. This is for rare/ medium rare (how I personally like it. Remove steak from skillet and transfer to a cutting board to sit for 10 minutes, before slicing. In the meantime, pour some of the leftover marinade into the skillet and add the bell peppers and onion. Saute for 3-5 minutes until softened. Remove from heat and assemble your bowls. Add rice, lettuce, the fajita veggies, corn, black beans and guacamole. ENJOY!
CHIPOTLE STEAK FAJITA BOWLS, omgahhhh delicious! This meal packs a huge flavor punch and that is because of the smoky chipotle marinate on the steak and fajitas veggies. You can serve the steak and veggies any way you'd like and you will likely have lots of leftovers to enjoy during the week, but I love it like this-with rice, lettuce, corn, beans, and guac. I promise simple meal will have you craving it weekly and I'm excited for you to try it! SAVE this post, SHARE with friends, and be sure to FOLLOW for more! Chipotle Steak 1 1/2 lbs sirloin steak (or flank steak) 1/4 cup olive or avocado oil 1 lime, juiced 1/2 cup chipotles in adobo sauce (I used the full 7 oz can) 4 cloves garlic, mashed 2 tsp cumin 2 tsp oregano 1 tsp ground black pepper 3 bell peppers of choice, sliced into thin strips 1 red onion, sliced thin 1 cup cooked jasmine rice 3/4 cup canned corn (optional) 1 cup canned black beans 1 cup baby tomatoes, halved 1 head romaine lettuce, chopped super thin Guacamole (store bought or homemade) First, marinate the steak. In a bowl or tray, add the steak. Drizzle the oil and lime on top, then add the chipotles, garlic and seasonings. Rub both sides of the steak well and let marinate for 30 minutes (or overnight). While the steak is marinating, slice the peppers, onions, tomatoes, and prep the rice and guacamole (if making). Next, heat a cast iron skillet over medium-high heat. Add avocado oil to the skillet and one the pan is hot (too cold and the steak will be gray and stick), add the steak. Leave undisturbed for 4-5 minutes depending on the thickness of your steak. Flip to the other side and leave undisturbed for another 4-5. This is for rare/ medium rare (how I personally like it. Remove steak from skillet and transfer to a cutting board to sit for 10 minutes, before slicing. In the meantime, pour some of the leftover marinade into the skillet and add the bell peppers and onion. Saute for 3-5 minutes until softened. Remove from heat and assemble your bowls. Add rice, lettuce, the fajita veggies, corn, black beans and guacamole. ENJOY!

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