Santa Fe Steak
For All Stages of the ITG Diet Plan
Difficulty
Share this recipe
Ingredients
For 4 people (
)
Recipe
- 2 tablespoon(s) extra virgin olive oil
- 1 large poblano chili pepper
- 1 medium onion
- 1 pinch(es) sea salt to taste
- fresh ground black pepper
- 4 cloves garlic minced
- 1 teaspoon(s) ground cumin
- 1.5 pound(s) beef flank steak
Santa Fe Steak Directions
- Cut pepper into 1/4" strips and thinly slice onion.
- Heat a tablespoon of oil in nonstick skillet on medium-high heat. Add 1/4" strips of pepper and onion and stir to cook through. Cook until soft, about 8 minutes.
- Add a cup of water and turn heat to high setting. Boil until water is evaporated and veggies are tender, about 4 minutes. Remove from stove, season with salt and pepper and cover so they stay warm.
- Heat grill/grill pan on medium-high heat. In bowl, combine cumin, garlic, and the rest of the oil to make thin paste. Spread on steak and rub into both sides of meat.
- Season the steak with salt and pepper, grill 5 minutes each side for medium rare. Remove from heat and allow the steak to rest for 5 minutes. Thinly slice across grain. Serve with peppers and onions.
- If you do not have poblano peppers available, use a bell pepper with a dash of hot sauce. For extra flavor, allow steak to marinate at room temp for 30 minutes before cooking.
