Broiled Steak and Peppers with Creamy Salsa Verde

Total Time
23 min
10 min
8 min


ground cumin

1½ tsp

dried oregano

1 tsp

table salt

½ tsp

uncooked bell pepper(s)

2 item(s), medium, yellow, quartered

poblano chile

1 medium, quartered

uncooked lean and trimmed beef flank steak

1 pound(s)


1 cup(s), fresh cilantro leaves

salsa verde

¾ cup(s), fat free

light sour cream

2 Tbsp


  1. Preheat broiler. Spray broiler rack with nonstick spray.
  2. Stir together cumin, oregano, and salt in cup. Combine peppers in medium bowl and spray lightly with nonstick spray. Sprinkle peppers with half of seasoning mix. Sprinkle remaining seasoning mix over steak. Arrange steak and peppers in single layer on prepared broiler rack.
  3. Broil 5 inches from heat, turning steak and peppers once, until peppers are crisp-tender and instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer steak to cutting board and let stand 5 minutes.
  4. Meanwhile, to make sauce, puree cilantro, salsa, and sour cream in blender or food processor.
  5. Cut steak across grain into 16 slices. Serve with peppers and sauce.
  6. Per serving: 4 slices steak and1/4 cup sauce


Serve the steak and peppers with steamed baby potatoes (4 ounces of cooked baby potatoes per serving will up the SmartPoints by 3).

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