Mojo-marinated flank steak with peppers

Mojo-Marinated Flank Steak with Peppers

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 7 minutes
Marinate 4 hours
Total Time 4 hours 27 minutes
Servings 1
Author Weight Watchers


  • 1/4 cup orange juice
  • 1 tbsp red-wine vinegar
  • 1 garlic clove minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 4 oz flank steak uncooked lean and trimmed
  • 1 tsp olive oil
  • 1 poblano chile sliced
  • 1/2 red bell pepper sliced
  • 1/2 cup white rice cooked
  • 3 Tbsp cilantro chopped


  • Stir together orange juice, vinegar, garlic, cumin, and salt in a small bowl; remove 3 Tbsp to a small zip-close bag. Add steak to bag; seal bag and refrigerate at least 4 hours. Refrigerate remaining marinade.
  • Pat steak dry; discard marinade. Heat oil in a large skillet over medium-high heat. Put steak on one side of skillet and peppers on the other. Cook, turning steak once and stirring peppers occasionally, until steak is desired degree of doneness and peppers are lightly charred, about 7 minutes. Remove steak; set aside.
  • Add reserved marinade to peppers in skillet; toss and remove from heat.
  • Slice steak and serve with peppers over rice; drizzle with remaining marinade (from skillet) and sprinkle with cilantro.