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Name: Bistec Ranchero Poblano
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: not set
Ingredients: 1 1/2 pounds flat iron steak sliced thin; salt and pepper; garlic powder; 2 tablespoons olive oil; 1 cup red onion diced; 1 jalepeno pepper sliced; 1 fresno pepper sliced; 1 small red bell pepper diced; 3 pablano peppers diced; 3 garlic cloves minced; 2 roma tomatoes diced; 1 teaspoon chicken or beef boullion; 1 teaspoon oregano; 1 teaspoon cumin; 1 tablespoon Worcestershire sauce; 1/2 tablespoon flour; 3/4 cup water

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INGREDIENTS

1 1/2 pounds flat iron steak ; sliced thin
salt and pepper
garlic powder
2 tablespoons olive oil
1 cup red onion ; diced
1 jalepeno pepper ; sliced
1 fresno pepper ; sliced
1 small red bell pepper ; diced
3 pablano peppers ; diced
3 garlic cloves ; minced
2 roma tomatoes ; diced
1 teaspoon chicken or beef boullion
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon Worcestershire sauce
1/2 tablespoon flour
3/4 cup water

Servings

INSTRUCTIONS

Tips~ Freeze your steak for 40 minutes before slicing. This will make for easier thin slices of steak. Let it come to room temperature before you cook it.

Directions:

1. After slicing the steak as thin as you can, transfer to a bowl or plate and season lightly with salt, pepper and garlic powder. Let the steak come back to room temperature before cooking. In a large skillet, preheat 2 tablespoons of olive oil to medium/high heat for 3 to 4 minutes.

2. Add the steak to the hot skillet and brown and sear the beef for 5 to 6 minutes or until most of the liquid has evaporated. Remove steak from pan onto a plate, set aside. If pan is too dry, add just 1/2 tablespoon more of olive oil and again heat to medium/high.

3. Take 1/3 of the diced poblanos and add them to the blender. Along with the poblanos, you will add 1 teaspoon bouillon granules, 1 teaspoon of oregano, 1 teaspoon cumin, 1 tablespoon of Worcestershire, 1/2 tablespoon flour and 3/4 cup of water. Blend on high until smooth. Set aside.

4. To the skillet, add the onions and all remaining peppers. Again, season lightly with salt and pepper and stir fry for 5 minutes. Add the garlic and tomatoes and cook for another few minutes. Add the poblano sauce from the blender to the skillet. Bring to a boil, reduce to a simmer. Taste for salt, add the steak back in, cover and continue cooking for 15 minutes or until sauce becomes thick and reduces.

NOTES

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Bistec Ranchero Poblano

1 1/2 pounds flat iron steak sliced thin
 salt and pepper
 garlic powder
2 tablespoons olive oil
1 cup red onion diced
1 jalepeno pepper sliced
1 fresno pepper sliced
1 small red bell pepper diced
3 pablano peppers diced
3 garlic cloves minced
2 roma tomatoes diced
1 teaspoon chicken or beef boullion
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon Worcestershire sauce
1/2 tablespoon flour
3/4 cup water

Tips~ Freeze your steak for 40 minutes before slicing. This will make for easier thin slices of steak. Let it come to room temperature before you cook it.
Directions:
1. After slicing the steak as thin as you can, transfer to a bowl or plate and season lightly with salt, pepper and garlic powder. Let the steak come back to room temperature before cooking. In a large skillet, preheat 2 tablespoons of olive oil to medium/high heat for 3 to 4 minutes.
2. Add the steak to the hot skillet and brown and sear the beef for 5 to 6 minutes or until most of the liquid has evaporated. Remove steak from pan onto a plate, set aside. If pan is too dry, add just 1/2 tablespoon more of olive oil and again heat to medium/high.
3. Take 1/3 of the diced poblanos and add them to the blender. Along with the poblanos, you will add 1 teaspoon bouillon granules, 1 teaspoon of oregano, 1 teaspoon cumin, 1 tablespoon of Worcestershire, 1/2 tablespoon flour and 3/4 cup of water. Blend on high until smooth. Set aside.
4. To the skillet, add the onions and all remaining peppers. Again, season lightly with salt and pepper and stir fry for 5 minutes. Add the garlic and tomatoes and cook for another few minutes. Add the poblano sauce from the blender to the skillet. Bring to a boil, reduce to a simmer. Taste for salt, add the steak back in, cover and continue cooking for 15 minutes or until sauce becomes thick and reduces.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 5 Servings

Calories: 50
Calories from Fat: 14 (28%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 54.6mg		2 %
Potassium 242mg		6 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 6.8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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