1 pound flank steak, thinly sliced against the grain
For the kabobs
1/2 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
For the poblano cilantro pesto
1 roasted poblano pepper
1/2 cup cilantro
juice of 1/2 a lime
2–3 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.