You may not have noticed, but I love Mexican food. I could eat Mexican just about every day. This is a great recipe, because it gives you a lot of great Latin flavors, but is outside of the realm of tacos, burritos and fajitas. I created this recipe by using what I liked about two different recipes that I have from two different Weight Watcher's cook books. It was an amazing and easy dinner!
1 lb. flank steak
2 Tbsp. lime juice
2 Tbsp. Worcestershire
2 cloves of garlic, minced
chili powder
cumin
salt
pepper
2 poblano peppers, cut into strips
1. Combine steak, lime juice, Worcestershire and garlic in a Ziploc bag. Marinate for 30 minutes or more.
2. Preheat a grill pan over medium high heat. Season steak with chili powder, cumin, salt and pepper on both sides. Add to grill pan with the poblanos and grill 5 minutes on each side.
3. Remove the steak from the pan and let stand for 4 minutes before slicing. Slice against the grain and serve with the poblanos.
This was fantastic served with the poblanos, some corn on the cob and/or rice on the side and our favorite salsa on top! I also added fresh avocado-delicious!
Serves 2 with some leftover (it's great on a southwest salad the next day!)
1 lb. flank steak2 Tbsp. lime juice
2 Tbsp. Worcestershire
2 cloves of garlic, minced
chili powder
cumin
salt
pepper
2 poblano peppers, cut into strips
1. Combine steak, lime juice, Worcestershire and garlic in a Ziploc bag. Marinate for 30 minutes or more.
2. Preheat a grill pan over medium high heat. Season steak with chili powder, cumin, salt and pepper on both sides. Add to grill pan with the poblanos and grill 5 minutes on each side.
3. Remove the steak from the pan and let stand for 4 minutes before slicing. Slice against the grain and serve with the poblanos.
This was fantastic served with the poblanos, some corn on the cob and/or rice on the side and our favorite salsa on top! I also added fresh avocado-delicious!
Serves 2 with some leftover (it's great on a southwest salad the next day!)
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