Seared Steak and Peppers with Cilantro Chimichurri

This zesty chimichurri sauce is great on chicken or fish tacos.

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4.0 by 13 people

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  • Makes: 4 servings
  • Hands On: 20 mins
  • Total Time: 40 mins

Seared Steak and Peppers with Cilantro Chimichurri

Directions

  1. Season steak with salt and pepper; set aside. Heat a heavy 12-inch skillet over medium-high heat. Add 1 Tbsp. olive oil. Add poblano peppers, onion, sweet pepper, and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.
  2. Add remaining 1 Tbsp. oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145 degrees F), turning once halfway through. Transfer steak to a cutting board. Cover; let stand 5 minutes.
  3. For Cilantro Chimichurri: In a small bowl combine cilantro, jalapeno, lime juice, oregano, garlic, and a pinch of salt. Stir in 2 tsp. oil. Slice steak; serve with pepper-onion mixture and chimichurri.

From the Test Kitchen

Or use beef hanger steak and cook 12 to 15 minutes, turning once. Or use beef skirt steak and cook 6 to 9 minutes, turning once.

Grilling

Or for a gas or charcoal grill, place steak on a grill rack directly over medium heat. Cover and grill 17 to 21 minutes for flank steak, 17 to 21 minutes for hanger steak or 6 to 9 minutes for skirt steak

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Nutrition Facts (Seared Steak and Peppers with Cilantro Chimichurri)

  • Per serving:
  • 402 kcal ,
  • 22 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 111 mg chol. ,
  • 312 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 38 g pro.
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Reviews (2)

13 Ratings
5 Days Ago
4.0
was too much to soon
468 Days Ago
Easy and excellent. I found the recipe in the magazine. Pinning it so I have the recipe forever. Will be making it again!

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