Flank steak, sauteed red peppers and onions, with diced tomatoes and green chilies, served with angel hair pasta in a light, creamy broth.
30 minutes, one pan, and dinner is ready making this a great weeknight recipe! Ever since I made the Martha Stewart inspired Italian Wonderpot, we’ve been intrigued with one pot pasta bowls. So Gary made his Italian Peas and Hats. They’re fantastic!
What’s not to love about 1 pot (pan)? This recipe is slightly more involved than throw-it-in-a-pot and that’s it, but it’s still easy and very tasty- I mean it’s got steak! And flank steak is one of my favorite steaks. That may sound weird but flank steak consistently has a great flavor, texture and never disappoints.
There’s two ways you can cook the steak. The way I chose was to cook the steak whole in a pan and then let it rest, and slice into strips. I’m partial to this because it always comes out juicy, and I mean juicy, and medium which is my preference. You could also cut the raw steak into strips and then cook the strips in a pan.
Currently we’re in the middle of some minor renovation work in our house that’s requiring a lot of our attention in the evening hours, as in after 5 pm to ??? So a quick dinner is a must right now and this certainly fits the bill! The Mexican Spice Kit keeps all the spices right at my finger tips!
It may look like there’s a lot of ingredients but it’s mainly pantry items, so grab your pan and get to cookin’!
- 1½ lbs. flank or skirt steak
- 1 Tbsp. oil
- 1 small bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 tsps. (4 cloves) garlic, minced
- ⅛ tsp. each salt, sugar
- 2 (14.5 oz.) cans low sodium chicken broth
- 1 (14.5 oz.) can vegetable broth
- 8 oz. angel hair or thin spaghetti
- 1 (10 oz.) can Ro*Tel diced tomatoes and green chilies
- 1 (4.5 oz.) can chopped green chilies
- 2 tsps. lime juice
- ¼ tsp. Mexican oregano
- 2 Tbps. sour cream
- ¼ cup cilantro leaves
- 6 green onions, green parts cut in 1 inch pieces, white part diced
- 4 oz. Cotija cheese, feta or any other crumbly cheese
- ½ tsp. each cumin, salt
- ¼ tsp. chili powder
- ⅛ tsp. each black pepper, garlic powder
- Sprinkle steak rub all over both sides of the steak and rub in.
- Heat oil in a large saute pan on medium heat. Add the steak and cook 5 minutes each side.
- While the steak is cooking, slice the bell pepper and onion.
- when the steak is done, transfer to a cutting board to rest.
- If there's any burned steak bits in the pan, add a little water to deglaze it. Then add a little oil if needed to saute the peppers and onions.
- Add the bell pepper slices and cook 3 minutes.
- Add the onions and garlic and saute 2 minutes. Sprinkle in ⅛ tsp. each salt and sugar and continue sauteing another 3 minutes or so. I like to keep the onions and peppers a little on the firmer side. Then transfer peppers and onions to a plate.
- Add the broth and bring to boil.
- While you're waiting for the broth to boil (it happens fast!) slice the steak in thin strips across the grain, and then cut into thirds.
- Break pasta in half and add to the boiling broth and give it a stir. Cook 2 minutes.
- Stir in Ro*Tel, green chilies, lime juice, oregano, and steak and heat through.
- Turn off heat and wait a minute. Then stir in sour cream.
- Top with remaining ingredients and serve immediately.