Flank steak with Mexican-cilantro cream

One of my favorite things to do when creating a new culinary experiment is to re-imagine a recipe. This is one of those recipes. I'm sure the original was great, but I tweaked it...add something here, get rid of something there. But overall, this may be one of my new favorite dishes.



 
Ingredients
16 oz. flank steak

2 peppers (I prefer green), seeded and chopped
1/4 onion, chopped
3 oz. plain, fat-free Greek yogurt
1 cup fresh cilantro
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. chili powder (You could double this, but I am not usually a fan of spicy)
Cooking spray

1. In a small bowl, mix salt, cumin, oregano, and chili powder. Sprinkle the seasoning on both sides of the flank steak.  Place the peppers, onions, and steak on a baking sheet lined with foil. (Tip: spray the foil with cooking spray).

2. Broil the steak in a preheated oven, about four minutes on each side. Be sure to flip the steak, peppers, and onions half way through.

3. Meanwhile, combine the salsa, Greek yogurt, and cilantro. Mix in a food processor until smooth and creamy.

4. When steak, peppers, and onions are done, remove from oven. Slice flank steak into thin strips.  Drizzle steak with Mexican-cilantro cream.

The Mexican-cilantro cream sauce was really good, so I drizzled it on top of the peppers, too.

 It's an incredibly flavorful, but really simple recipe. Pair it with some rice as a side, and you have a filling meal! Full disclosure: I like rare meat, so if you want it more well-done, cook it 5 to 6 minutes.

Yields about 4 pieces per serving (4 oz)
Points Plus value: 4 per serving