Santa Fe Steak from Ellipse Fitness
1 large bell pepper, sliced into 1/4″ strips
1 medium onion, thinly sliced
1 cup water
Salt and freshly ground black pepper
4 garlic cloves, minced
1 teaspoon ground cumin
1 Tbsp. Olive Oil
1 1/2 pounds flank steak
Directions: Spray skillet with non-stick cooking spray and heat over medium-high heat. Add pepper strips and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.
Add water, increase heat to high, and boil until liquid is almost evaporated and vegetables are tender, 4 minutes more. Remove from heat, season with salt and pepper, and cover to keep warm.
Heat grill or grill pan over medium-high heat. Mix garlic, cumin, and oil together to form a thin paste. Spread over steak and rub well into both sides of the meat.
Season steak with salt and pepper and grill 5 minutes per side for medium-rare. Remove from heat, allow steak to rest for 5 minutes, and then thinly slice across the grain. Top steak with peppers and onions.
Exchanges: 3 Lean Protein, 1 Vegetable, 1 Fat