Seared Steak and Peppers with Cilantro Chimichurri

Ingredients

• 1 1/2 - 1 3/4 pounds beef flank steak
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoon plus 2 teaspoons olive oil
• 2 fresh poblano chile peppers, stemmed, seeded, and cut lengthwise into 3/4-inch strips
• 1 large red onion, cut into 1/2-inch wedges
• 1 medium yellow sweet pepper, cut lengthwise into 3/4-inch wide strips
• 1 cup loosely packed cilantro leaves, coarsely chopped
• 1 fresh jalapeno chile pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 teaspoon dried oregano, crushed
• 1 clove garlic, minced

Directions

1. Season steak with salt and pepper; set aside. Heat a heavy 12-inch skillet over medium-high heat. Add 1 Tbsp. olive oil. Add poblano peppers, onion, sweet pepper, and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.
2. Add remaining 1 Tbsp. oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145 degrees F), turning once halfway through. Transfer steak to a cutting board. Cover; let stand 5 minutes.
3. For Cilantro Chimichurri: In a small bowl combine cilantro, jalapeno, lime juice, oregano, garlic, and a pinch of salt. Stir in 2 tsp. oil. Slice steak; serve with pepper-onion mixture and chimichurri.

Source: Seared Steak and Peppers with Cilantro Chimichurri