Broiled Steak and Peppers with Easy Spicy Green Sauce
PersonalPoints™ per serving
Total Time:20 min
Prep:10 min
Cook: 10 min
Serves: 4
Easy
Cumin and oregano season flank steak that is served with a zesty green sauce for lots of Argentinian flavor. The sauce would be equally delicious used as a sandwich spread or taco drizzle. The heat index of chilies can vary. If you don’t like your food too spicy, opt for a mild green jarred salsa here instead. You could also consider using three bell peppers and omitting the poblano from the mix.
Ingredients
3 sprays cooking spray
12 oz uncooked lean flank steak
2 medium yellow peppers, quartered, seeded
1 medium poblano chile, quartered, seeded
1½ tsp ground cumin
1 tsp dried oregano, crumbled
½ tsp table salt
1 cup cilantro, leaves
¾ cup fat-free salsa, green (tomatillo or green chile salsa)
2 tbsp reduced-fat sour cream
Instructions
Preheat broiler. Line a large rimmed baking sheet with nonstick foil, or line with regular foil and coat with cooking spray (or just coat with cooking spray, if you prefer).
Place steak and peppers on prepared pan; coat with cooking spray.
In a small cup, combine cumin, oregano and salt; sprinkle on both sides of steak and peppers.
Broil 3 to 4 inches from heat, turning peppers and steak halfway through cooking, about 4 to 5 minutes per side for medium-rare, or longer until the desired degree of doneness. Remove steak to a cutting board; let stand 5 minutes.
Meanwhile, put cilantro, salsa and sour cream in blender or food processor; process until smooth.
Slice steak thinly across the grain. Put steak and peppers on a serving platter and serve with salsa mixture.
Serving Size: about 2 1/2 oz broiled steak, 3 pieces pepper and 1/4 cup easy spicy green salsa!
