Share this wonderful dish with friends and family. They’ll rave about the sizzling grilled steak with flavorful jalapeno and tomato salsa. Couscous makes it a meal.
—YVONNE STARLIN WESTMORELAND, TN
PREP: 40 MIN. • COOK: 15 MIN. • MAKES: 4 SERVINGS
2 small sweet red peppers, cut into 2-inch strips
1 small sweet yellow pepper, cut into 2-inch strips
2 cups grape tomatoes
1 small onion, cut into 1/2-inch wedges
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 teaspoons ground cumin
1 teaspoon chili powder
1 beef flank steak (1 1/2 pounds)
2 to 3 teaspoons lime juice
Hot cooked couscous
Lime wedges
1. Preheat broiler. Place the first five ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil vegetables 4 in. from heat 10-12 minutes or until they are tender and begin to char, turning once.
2. Meanwhile, mix salt, pepper, cumin, chili powder and the remaining oil; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
3. For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.