Preparation Time: 1 hour, 15 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, 13-inch Gourmet Skillet
In the large Mixing Bowl, prepare marinade by whisking together the garlic paste, lime juice, cumin, and oil. Add the flank steak to the marinade, turning to coat it well, cover and chill in the refrigerator for at least 1 hour or overnight.
To grill the steak, preheat the 13-inch skillet over medium-high heat. Add steak whole to pan and sear, about 4-5 minutes, turn and sear the second side. Test for desired doneness, and transfer steak to cutting board to rest for about 10 minutes.
Reheat the 13-inch skillet over medium-high heat until it is hot but not smoking; add the bell peppers, onion and garlic. Sauté the mixture, stirring occasionally until the bell peppers are softened, 5-7 minutes
To Serve: Slice the steak thin across the grain on a diagonal bias and arrange slices on serving platter with bell pepper mixture. Serve with tortillas, guacamole, and salsa.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 542; Fat Grams 21; Carbohydrate Grams 46; Protein Grams 41; Cholesterol mg 75; Sodium mg 394.
THE POINT SYSTEM: Calorie Points 7; Protein Points 5; Fat Grams 21; Sodium Points 17; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 7.
For homemade Tortilla recipe see Stove Top Baking
For Guacamole and Salsa recipe see Stocks & Sauces
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