Recipes and Cooking Seared Steak and Peppers with Cilantro Chimichurri 4.3 (15) 2 Reviews This zesty chimichurri sauce is great on chicken or fish tacos. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 20 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ - 1 ¾ pound beef flank steak ½ teaspoon salt ½ teaspoon black pepper 2 tablespoon plus 2 teaspoons olive oil 2 fresh poblano chile peppers, stemmed, seeded, and cut lengthwise into 3/4-inch strips 1 large red onion, cut into 1/2-inch wedges 1 medium yellow sweet pepper, cut lengthwise into 3/4-inch wide strips 1 cup loosely packed cilantro leaves, coarsely chopped 1 fresh jalapeño chile pepper, seeded and finely chopped 2 tablespoon lime juice 1 teaspoon dried oregano, crushed 1 clove garlic, minced Directions 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. Add remaining 1 Tbsp. oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145°F), turning once halfway through. Transfer steak to a cutting board. Cover; let stand 5 minutes. For Cilantro Chimichurri: In a small bowl combine cilantro, jalapeño, lime juice, oregano, garlic, and a pinch of salt. Stir in 2 tsp. oil. Slice steak; serve with pepper-onion mixture and chimichurri. Tips 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 Rate it Print Nutrition Facts (per serving) 402 Calories 22g Fat 13g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 402 % Daily Value * Total Fat 22g 28% Saturated Fat 6g 30% Cholesterol 111mg 37% Sodium 312mg 14% Total Carbohydrate 13g 5% Total Sugars 3g Protein 38g Vitamin C 241.7mg 1,209% Calcium 83mg 6% Iron 4.6mg 26% Potassium 902mg 19% Folate, total 53.5mcg Vitamin B-12 1.9mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.