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Chile-Marinated Flank Steak

Top crisp romaine with strips of flank steak, Guajillo chile peppers, grape tomatoes, and queso Asadero for a hearty entrée salad.

Ingredients: 

12 oz. flank steak (cut in strips)

2 Guajillo chile peppers (seeded & stemmed)

1/8 cup Ready-Set-Serve Diced Yellow Onion

1/2 cup chicken stock

3 Tbsp. honey

1 tsp. paprika

1/4 tsp. cinnamon

4 servings Ready-Set-Serve Chopped Romaine

Tri-color tortilla crisps

1 cup Queso Asadero (grated)

1/2 cup Markon First Crop Grape Tomatoes (halved)

2 Tbsp. canola oil

Salt and pepper

1 cup Southwestern-style vinaigrette

Instructions: 

Marinade

Simmer chiles and onions in stock until reduced by half. Remove from heat; puree with honey, paprika, and cinnamon. Chill; marinate steak overnight.


Assemble

In mixing bowl, toss greens, Asadero, tomatoes, tortillas, and dressing. Divide onto four salad plates. Sear steak in oil over high heat until cooked to medium. Season with salt and pepper; place over salad. Garnish with Asadero. Serve.

Number of Servings: 
4
Contributed by: 
Markon Member Chef Chris Casson
Meal Type:
Fall
Spring
Summer
Winter
Entrees
Gluten Free
Salads

Nutritional Information

Serving Size 425 grams
Calories 870
%Daily Value*
Total Fat 50g64%
Saturated Fat 10g50%
Trans Fat 1.5g
Cholesterol 75g25%
Sodium 920g40%
Total Carbohydrate 71g26%
Dietary Fiber 8g29%
Total Sugars 25g
Includes 13g Added Sugars26%
Protein 32g
Vitamin D 0.2mcg0%
Calcium 310mg25%
Iron 5.1mg30%
Potassium 760mg15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.