Ingredients
- 1 cup roughly chopped cilantro (leaves and stems)
- 2 scallions, chopped, white and green reserved separately
- 2 chipotles en adobo
- 1 1/2 teaspoons chili powder
- 1 tablespoon freshly squeezed lime juice
- 4 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds flank steak
- 1 green pepper, peeled, seeded, and sliced
- 1 red pepper, peeled, seeded, and sliced
- 1 medium onion, sliced into 1/2-inch-thick wedges
- 1/2 teaspoon cumin seeds, lightly toasted
- 1/2 head Napa cabbage, very thinly sliced (6 cups)
- 1/2 orange, zest finely grated
- 2 tablespoons freshly squeezed orange juice
- 1 lime, zest finely grated
Directions
Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste. Coat the steak with the paste. Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt.
Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute. Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl. Set aside.
Set a rack 6-inch from the broiler heating element and preheat the broiler. Preheat a broiler pan for about 10 minutes.
Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion. Return to the broiler. Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare. Remove steak to a platter and let rest about 10 minutes before slicing. Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes.
Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil.
Slice the steak, against the grain, into very thin slices. Arrange on a platter with the peppers and onions. Serve with the slaw.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By lindaj1100_9002039
CA
on June 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Use leftover steak or chicken. Slice Iceburg lettuce onto plates. Arrange cubed tomatoes, (cucumbers, radishes or orange segments slices of avocado, red or white sliced onion, on top. Warm in mico the meat saving juices. Devide warm meat and juice among plates. Top with shredded cheese. Top with plenty of fresh cilantro. Dressing: Favorite Salsa mixed with Sour Cream. (Mayo works too in a pinch. Serve with tortilla chips or the warmed flat bread.
By deepstress_409563
Forest Hills, NY
on March 14, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This wasn't bad. The meat and peppers/onions were very flavorful, but I felt that there wasn't enough dressing/seasoning for the cabbage/salad part of this. If I make this again, I would probably add some kind of dressing to the cabbage.
Read all 2 reviews