Mojo-Marinated Flank Steak with Peppers
6
Points®
Temps total: 4 h 25 min • Préparation: 18 min • Cuisson: 7 min • Portions: 1 • Difficulté: Facile
This recipe can easily be multiplied – store servings in small containers for tasty take-to-work meals.
Ingrédients
Fresh orange juice
¼ cup(s)
Red wine vinegar
1 tbsp(s)
Garlic
1 clove(s), small, minced
Ground cumin
½ tsp(s)
Table salt
¼ tsp(s)
Uncooked lean flank steak
4 oz
Olive oil
1 tsp(s)
Poblano chile
1 small, sliced
Red bell pepper
½ small, sliced
Cooked short grain white rice
½ cup(s)
Cilantro
3 tbsp(s), chopped
Instructions
1
Stir together orange juice, vinegar, garlic, cumin and salt in a small bowl; remove 3 Tbsp to a small zip-close bag. Add steak to bag; seal bag and refrigerate at least 4 hours. Refrigerate remaining marinade.
2
Pat steak dry; discard marinade. Heat oil in a large skillet over medium-high heat. Put steak on one side of skillet and peppers on the other. Cook, turning steak once and stirring peppers occasionally, until steak is desired degree of doneness and peppers are lightly charred, about 7 minutes. Remove steak; set aside
3
Add reserved marinade to peppers in skillet; toss and remove from heat.
4
Slice steak and serve with peppers over rice; drizzle with remaining marinade (from skillet) and sprinkle with cilantro.
5
Makes 1 serving.
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