Photo of Mojo-marinated flank steak with peppers by WW

Mojo-marinated flank steak with peppers

Total Time
4 hr 25 min
18 min
7 min
This colorful, flavorful flank steak is easy and quick to make once it comes out of the marinade. The citrusy orange marinade gives the beef flavor while also helping to tenderize it. Some of the marinade is reserved to cook with the peppers, and then it’s all served over white rice, although you could use brown rice, if you prefer. Flank steak is a lean, versatile cut of beef that works well in sautéed dishes like this one. Just be sure to pat the meat dry in order to get a nice sear on it, and then cut it against the grain for the most tender results. This recipe can easily be multiplied. Store the extra servings in individual airtight containers for tasty take-to-work meals.


Orange juice

¼ cup(s)

Red wine vinegar

1 Tbsp


1 small clove(s), minced

Ground cumin

½ tsp

Table salt

¼ tsp

Uncooked lean and trimmed beef flank steak

4 oz

Olive oil

1 tsp

Poblano chile pepper

1 small, sliced

Red bell pepper

½ small, sliced

Cooked white rice

½ cup(s)


3 Tbsp, chopped


  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.