Salsa Verde Flank Steak

Name: Salsa Verde Flank Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound flank steak (sliced thin against the grain); 1 red bell pepper (medium, sliced into strips); 1 green bell pepper (medium, sliced into strips); 1 yellow onion (medium, sliced); 1 tablespoon olive oil; 1 jar salsa verde (mild); 1 package brown rice pouch (pre-cooked microwave pouch); 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 2 tablespoon fresh cilantro (chopped)

Quick-seared flank steak strips tossed with sautéed bell peppers, onions, and tangy tomatillo salsa over warm brown rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $8.24/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Low-Calorie
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound flank steak (sliced thin against the grain)
1 red bell pepper (medium, sliced into strips)
1 green bell pepper (medium, sliced into strips)
1 yellow onion (medium, sliced)
1 tablespoon olive oil
1 jar salsa verde (mild)
1 package brown rice pouch (pre-cooked microwave pouch)
1 teaspoon kosher salt
0.5 teaspoon black pepper
2 tablespoon fresh cilantro (chopped)

Instructions

Season the sliced flank steak with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat for 1 minute, add the seasoned steak strips, and sear for 3 to 4 minutes until browned. Transfer the steak to a clean plate.
Add the remaining 1/2 tablespoon olive oil to the same skillet over medium heat. Add the sliced red bell pepper, green bell pepper, yellow onion, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5 minutes until tender-crisp.
Pour in the entire jar of salsa verde and return the seared beef along with any rested juices to the skillet. Simmer together for 3 minutes until heated through and bubbling.
Microwave the brown rice pouch according to package instructions (about 90 seconds). Divide the warm rice among 4 plates, top with the saucy beef and pepper mixture, and garnish with chopped fresh cilantro if desired.

Notes

Slicing flank steak across the grain ensures every piece stays tender when quickly seared.

Nutrition (per serving)

Calories: 438
Protein: 42.7 g
Carbohydrates: 28.8 g
Fat: 16.5 g
Fiber: 6.5 g
Sodium: 1253 mg
Saturated Fat: 4.8 g
Sugar: 8.7 g
Cholesterol: 114 mg