Photo of Broiled steak and peppers with easy spicy green sauce by WW

Broiled steak and peppers with easy spicy green sauce

3
3
3
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Cumin and oregano season flank steak that is served with a zest green sauce for lots of Argentiniana churascaria (steak house) flavor. This broiled meal If you're lucky enough to have leftover steak, it makes a terrific sandwich, taco, or quesadilla filling. 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

Cooking spray

3 spray(s)

Uncooked lean flank steak

12 oz

Yellow pepper(s)

2 medium, quartered, seeded

Poblano chile

1 medium, quartered, seeded

Ground cumin

1½ tsp

Dried oregano

1 tsp, crumbled

Table salt

½ tsp

Cilantro

1 cup(s), leaves

Fat free salsa

¾ cup(s), green (tomatillo or green chile salsa)

Reduced-fat sour cream

2 Tbsp

Instructions

  1. 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).
  2. Place steak and peppers on prepared pan; coat with cooking spray.
  3. In a small cup, combine cumin, oregano and salt; sprinkle on both sides of steak and peppers.
  4. 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 desired degree of doneness. Remove steak to a cutting board; let stand 5 minutes.
  5. Meanwhile, put cilantro, salsa and sour cream in blender or food processor; process until smooth.
  6. Slice steak thinly across the grain. Put steak and peppers on a serving platter and serve with salsa mixture. Yields about 2 1/2 ounces steak, 3 pieces pepper and 1/4 cup salsa mixture per serving.