Careme

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (sale) 1 lb flank steak $8.99/lb sale (regular $13.99)
• Private Selection™ Medium Hatch Chile Peppers 2–3 peppers (about 4 oz), sliced $1.49/lb
• Pasilla Peppers 1 pepper (about 2–3 oz), thinly sliced $3.49/lb
• Simple Truth Organic® Mixed Bell Peppers (2 ct) 2 bell peppers, sliced into strips $3.99
• Yukon Gold Potatoes 12–14 oz, diced 1/2-inch $1.29/lb
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, thinly sliced $2.99
• Garlic 2 cloves, minced $0.69 each
• Fresh Roma Tomato 1 medium tomato, diced (about 4 oz) $0.99/lb
• Fresh Organic Lime (optional) 1 lime, cut in wedges $1.29 each
• Olive oil 2 1/2 Tbsp (divided)
• Ground cumin 1 tsp
• Smoked paprika (or regular paprika) 1 tsp
• Kosher salt & black pepper To taste

Instructions

1. Prep: dice 12–14 oz Yukon gold potatoes into 1/2-inch cubes. Slice 2 bell peppers into strips. Thinly slice 1/2 onion. Mince 2 garlic cloves. Slice 2–3 hatch chiles and 1 pasilla pepper (remove seeds for less heat). Dice 1 medium Roma tomato.
2. Cook potatoes (stove): heat a large skillet over medium-high. Add 1 1/2 Tbsp olive oil. Add diced potatoes and season with 1/2 tsp kosher salt and black pepper. Cook 12–15 minutes, stirring every few minutes, until browned and tender. If needed, add 2 Tbsp water and cover 2 minutes to finish softening. Transfer potatoes to a plate and keep warm.
3. Sear steak (stove): pat dry 1 lb flank steak. Season with 1 tsp kosher salt total, black pepper, 1 tsp cumin, and 1 tsp smoked paprika. In the same skillet over high heat, add 1 Tbsp olive oil. Sear flank steak 3–4 minutes per side for medium-rare (125–130°F) or 4–5 minutes per side for medium (135–140°F). Transfer to a cutting board to rest 8–10 minutes.
4. Cook peppers & onion (stove): lower heat to medium-high. Add sliced bell peppers and sliced onion to the skillet with a pinch of salt; cook 5–7 minutes until blistered and tender-crisp. Add minced garlic and cook 20 seconds. Transfer peppers/onion to a bowl.
5. Quick chile-tomato pan salsa (stove): in the same skillet, add hatch chiles and pasilla slices with a drizzle (up to 1 tsp) olive oil if dry. Cook 2 minutes until softened. Stir in diced Roma tomato and a pinch of salt; cook 1–2 minutes until juicy. Squeeze in lime (optional) to taste.
6. Slice steak: slice rested flank steak thinly against the grain. (For kids, set aside some plain slices before saucing.)
7. Serve: plate skillet potatoes, blistered peppers/onion, and sliced steak. Spoon smoky chile-tomato pan salsa over adult portions.