Seared Steak and Peppers with Cilantro Chimichurri

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Beef flank steak

• Produce

  • 1 cup Cilantro, loosely packed leaves
  • 1 clove Garlic
  • 1 Jalapeno chile pepper, fresh
  • 1 tsp Oregano, dried
  • 2 Poblano chile peppers, fresh
  • 1 Red onion, large
  • 1 Sweet pepper, medium yellow

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil

Found on bhg.com

Description

Directions

• Season steak with salt and pepper; set aside. Heat a heavy 12-inch skillet over medium-high heat. Add 1 Tbsp. olive oil. Add poblano peppers, onion, sweet pepper, and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm. Add remaining 1 Tbsp. oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145 degrees F), turning once halfway through. Transfer steak to a cutting board. Cover; let stand 5 minutes. For Cilantro Chimichurri: In a small bowl combine cilantro, jalapeno, lime juice, oregano, garlic, and a pinch of salt. Stir in 2 tsp. oil. Slice steak; serve with pepper-onion mixture and chimichurri.

Nutrition