• Amy Wisdom

Flank Steak with peppers, onion & monterrey jack cheese

Updated: Jun 18, 2019


1 flank steak, 1-1/2 pounds

1 red, yellow or orange bell pepper, sliced

1 green bell pepper, sliced

1 sweet onion, sliced

1 tablespoon fresh garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon coriander

1 cup grated Monterrey jack cheese

Olive oil

S & P to taste


Mix together chili powder, cumin, coriander and S & P to create a rub for the steak. Sprinkle all over the steak on both sides and let sit in the fridge for an hour or so.

Cook the peppers & onions with a little olive oil until lightly browned. Add in the garlic & let cook for just a couple of minutes.

Take all that out of the pan, transfer to a pyrex baking dish. Get your pan pretty hot, add a little more oil then put in the steak. You want it hot enough to get a sizzle. Cook, (according to how you like your steak) about 5-6 minutes on each side. Put the steak on top of the veggies in the pyrex, and if you like you can pour in the juices from the pan. Put in the oven & broil on high until steak is nicely brown, then flip over. Put the cheese on top of the steak then broil for just a few minutes, until cheese is nice & bubbly.

This is a nice meal by itself if you want to keep it pretty low carb, or you could serve it with rice.

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