2 6-ounce flank steaks
salt and pepper to taste
1 red pepper, julienned
1 green pepper, julienned
1 yellow onion, julienned
1 portobello mushroom, sliced
Season the flank steaks with salt and pepper to taste and then cook in a cast iron pan over high heat for 3 minutes. Turn the steaks and add the red and green peppers, mushrooms, and onion and cook for 3 minutes.
Spoon the vegetables onto serving plates, add the flank steaks, and top with a dollop of salsa. Serve with warm flour tortillas.
Salsa:
2 tablespoons cooking oil
1/2 cup yellow onion, finely diced
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
2 Roma tomatoes
1/2 cup chicken stock
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon cilantro, chopped
Salsa method:
Place the oil in a sauté pan over medium-high heat. Add the onion, garlic, and pepper and cook for 1-2 minutes. Add the tomatoes, chicken stock, and spices and cook for 20 minutes. Add the cilantro.
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