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Photo of Mojo-marinated flank steak with peppers by WW

Mojo-marinated flank steak with peppers

8
8
8
SmartPoints® value per serving
Total Time
4 hr 25 min
Prep
18 min
Cook
7 min
Serves
1
Difficulty
Easy
This recipe can easily be multiplied – store servings in small containers for tasty take-to-work meals.

Ingredients

Fresh orange juice

¼ cup(s)

Red wine vinegar

1 tbsp(s)

Garlic clove(s)

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

Sweet red pepper(s)

½ small, sliced

Cooked white short grain 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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