Santa Fe SteakIngredients:2 tbsp extra-virgin olive oil 1 large poblano pepper, sliced into 1/4-inch strips 1 medium onion, thinly sliced 1 cup water 4 garlic cloves, minced 1 tsp ground cumin 1 1/2 lbs. flank steak salt freshly ground black pepper Makes 4 ServingsHeat 1 tbsp 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. WW POINTS VALUE: 7 pts
Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't like steak and vegetables? This recipe is a fun twist on steak and vegetables with Southwestern flavors like cumin, garlic and poblano peppers. Poblano peppers are now in season at the farmers' market and if you are unable to get poblano peppers, any bell pepper with a touch of hot sauce will do. You can also use any kind of steak with this recipe as well as chicken, pork and fish. If you're looking for a side dish to serve alongside the steak, try Mexican Rice, Savory Cheddar Biscuits or Spicy Frijoles for an authentic Southwestern/Mexican dinner. Iron Chef Bobby Flay will be so happy.