MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Steak & Peppers w/Cilantro Chimichurri
Categories: Beef, Chilies, Herbs, Citrus
Yield: 2 Servings

1 3/4 lb Beef flank steak
1/2 ts Salt
1/2 ts Black pepper
2 tb + 2 ts olive oil
2 Fresh poblano chilies;
- stemmed, seeded, in 3/4"
- strips
1 lg Red onion; in 1/2" wedges
1 md Yellow bell pepper; in 3/4"
- wide strips
1 c Loosely packed cilantro
- leaves; coarse chopped
1 Fresh jalapeno; seeded, fine
- chopped
2 tb Lime juice
1 ts Dried oregano; crushed
1 cl Garlic; minced

Season steak with salt and pepper; set aside. Heat a
heavy 12" 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.

FROM THE TEST KITCHEN: Or use beef hanger steak and cook
12 to 15 minutes, turning once. Or use beef skirt steak
and cook 6 to 9 minutes, turning once.

GRILLING: Or for a gas or charcoal grill, place steak on
a grill rack directly over medium heat. Cover and grill
17 to 21 minutes for flank steak, 17 to 21 minutes for
hanger steak or 6 to 9 minutes for skirt steak

Makes: 4 servings

Better Homes & Gardens | February 2017

MM Format by Dave Drum - 22 February 2017

Uncle Dirty Dave's Archives

MMMMM

... "Sex is good, but not as good as fresh sweet corn." -- Garrison Keillor
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)