Mexican Flank Steak

If you like Chipotle you will love this Mexican flank steak.  Tender strips of flank steak are marinated with peppers and lime juice and then sauteed with onion and bell peppers and served over rice with salsa, cheese and sour cream!  It is so delicious and easy to put together and the best part is, you can marinate the steak the night before and cook it when you are ready to eat!  

Mexican Flank Steak (adapted from myrecipes.com)

2 lb. flank steak, fat trimmed
3 dried Anaheim chiles, stems and seeds removed and cut into 1" pieces
3/4 c. boiling water
6 T. freshly squeezed lime juice
6 cloves garlic, chopped
1 t. salt
1 T. extra virgin olive oil
3 bell peppers, sliced (I used red, yellow and green)
1 red onion, sliced
1/4 c. chopped cilantro

Rinse the beef and pat dry.  Cut across the grain in 1/8" thick slices and place in a ziploc bag and set aside.  In a food processor place the Anaheim chiles and cover with 3/4 c. boiling water and let stand until chiles are soft, about 15 minutes.  Add lime juice, garlic and salt and process until smooth.  Pour over beef and allow to marinate at least 30 minutes and up to 24 hours.  

Heat the oil in a large skillet over medium high heat.  When the oil is hot, add the meat to the pan (save the marinade) and allow to cook until no longer pink, about 3 minutes.  Transfer the beef to a bowl or platter and add the peppers and onions, season with salt and cook and stir until limp, about 5 minutes. Return the beef and the remaining marinade to the pan, bring to a boil and cook for 1 more minute.  Spoon rice onto a plate (I used Chipotle style rice - you can find the recipe here), top with the beef and peppers and whatever toppings you prefer along with the chopped cilantro.  

8 servings (257 calories each serving) according to my calculator on loseit.com