Santa Fe Steak (Phase 1)

Santa Fe Steak (Phase 1)
 
Description
This delicious steak recipe features the heady flavors of the Southwest: cumin, garlic, and poblano peppers. If poblanos are not available, use a bell pepper (any color) and add a drop or two of hot sauce. If you have extra time, let the steak marinate at room temperature for 30 minutes for added flavor.
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4
 
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 large poblano pepper, sliced into 1/4" strips
1 medium onion, thinly sliced
1 cup water
4 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 pounds flank steak
Salt and freshly ground black pepper

Instructions
Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add pepper strips and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.
Add water, increase heat to high, and boil until liquid is almost evaporated and vegetables are tender, 4 minutes more. Remove from heat, season with salt and pepper, and cover to keep warm.
Heat grill or grill pan over medium-high heat. Mix garlic, cumin, and remaining oil together to form a thin paste. Spread over steak and rub well into both sides of the meat.
Season steak with salt and pepper and grill 5 minutes per side for medium-rare. Remove from heat, allow steak to rest for 5 minutes, and then thinly slice across the grain. Serve with peppers and onions.

Nutritional information
Per serving:
310 calories
15 g fat (6 g sat)
6 g carbohydrate
37 g protein
2 g dietary fiber
170 mg sodium