Mojo-marinated flank steak with peppers
10
Points®
Total time: 4 hr 25 min • Prep: 18 min • Cook: 7 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Orange juice
0.25 cup(s)
Red wine vinegar
1 Tbsp
Garlic
1 small clove(s)
Ground cumin
0.5 tsp
Table salt
0.25 tsp
Uncooked lean and trimmed beef flank steak
4 oz
Olive oil
1 tsp
Poblano pepper
1 small
Red bell pepper
0.5 small
Cooked white rice
0.5 cup(s)
Cilantro
3 Tbsp
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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