pound flank steak, thinly sliced against the grain
For the kabobs
red onion, chopped
red bell pepper, chopped
yellow bell pepper, chopped
For the poblano cilantro pesto
roasted poblano pepper
juice of 1/2 a lime
tablespoons olive oil
pinch of salt
Place all ingredients for the marinade in a shallow dish, add meat and toss to coat. Cover and place in the fridge for 30+ minutes. I marinated mine for about 2 hours. Remove from fridge about 30 minutes before cooking to help meat come up to temperature.
Roast poblano, if you don't have one roasted already.*
Using metal skewers, place a couple pieces of peppers, onion, then thread the meat onto the skewer and repeat until skewer is full. My meat and veggies made 6 full kabobs.
Heat up a grill pan or a grill to medium heat, grease and place kabobs on top. Sprinkle with a bit of salt then use a brush to brush a bit of marinade on top of each kabob. Cook about both sides until beef has browned, about 4-5 minutes.
While the kabobs cook, place all the ingredients for the pesto into a small blender and blend until smooth and slightly chunky.
Serve kabobs with pesto and lime juice on top!
*To roast a poblano: Just place a poblano over a flame on a gas stove top, flipping every couple minutes until completely charred. Then let cool and run under cold water, removing all the burnt skin along with stem and seeds.