NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.25 tbsp Olive oil

1 medium Poblano pepper

0.5 cup Red onion

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, minced garlic, ground cumin, chili powder, sea salt, black pepper, and half of the olive oil to create a marinade.

• 2

  Place the flank steak in a shallow dish or resealable bag and coat thoroughly with the marinade. Let it rest for at least 20 minutes at room temperature.

• 3

  While the steak marinates, place the whole poblano pepper under a broiler or over an open flame, turning occasionally until the skin is charred and blistered on all sides.

• 4

  Place the charred pepper in a bowl and cover with plastic wrap for 5 minutes to steam. Peel off the skin, remove the seeds, and slice the pepper into thin strips.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat. Add the sliced red onions and sauté until they begin to soften and caramelize.

• 6

  Move the onions to the side of the skillet and add the flank steak. Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 7

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.

• 8

  Toss the roasted poblano strips with the caramelized onions in the skillet to warm through.

• 9

  Serve the sliced carne asada topped with the poblano and onion mixture, garnished with fresh chopped cilantro.