Broiled steak and peppers with green sauce | WW USA
Broiled steak and peppers with green sauce
| Total Time: 20 min |
Cumin and oregano season flank steak that is served with a zesty green sauce for loads of flavor. 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) | Dried oregano 1 tsp, crumbled |
| Uncooked lean flank steak 12 oz | Table salt ½ tsp |
| Yellow bell pepper 2 medium, quartered, seeded | Cilantro 1 cup(s), leaves |
| Poblano chile pepper 1 medium, quartered, seeded |
¾ cup(s), green (tomatillo or green chile salsa)
1½ tsp
2 Tbsp
Instructions
- 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).
- Place steak and peppers on prepared pan; coat with cooking spray.
- In a small cup, combine cumin, oregano and salt; sprinkle on both sides of steak and peppers.
- 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.
- Meanwhile, put cilantro, salsa and sour cream in blender or food processor; process until smooth.
- Slice steak thinly across the grain. Put steak and peppers on a serving platter and serve with salsa mixture.
- Serving size: about 2 1/2 oz steak, 3 pieces pepper and 1/4 cup salsa