Broiled steak and peppers with green sauce | WW USA

Broiled steak and peppers with green sauce

Total Time: 20 min
Prep: 10 minCook: 10 minServes: 4Difficulty: Easy

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.

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
1 cup(s), leaves
Poblano chile pepper
1 medium, quartered, seeded
¾ cup(s), green (tomatillo or green chile salsa)
Ground cumin
1½ tsp
Reduced fat sour cream
2 Tbsp

  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.

  7. Serving size: about 2 1/2 oz steak, 3 pieces pepper and 1/4 cup salsa