Estimated read time: 1-2 minutes
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Southwestern Flank Steak
Over Vegetable Slaw
Ingredients for Flank Steak:
2 pounds Beef Flank Steak
2-1/2 tbsp. Chili Powder
2-1/2 tbsp. Ground Cumin
2-1/2 tbsp. Brown Sugar
1 tbsp. Ground Paprika
1-1/4 tsp. Granulated Onion
¼ tsp. Cracked Black Pepper
¼ tsp. Cayenne Pepper
2-1/2 tbsp. Garlic, Chopped
2-1/2 tbsp. Apple Cider Vinegar
2-1/2 tbsp. Organic Tamari Soy Sauce(No Wheat)
Ingredients for Vegetable Slaw
1 cup Cucumber, Peeled, Julienned
1 cup Carrot, Julienned
1 cup Fresh Tomatoes, Julienned
1 cup Fresh Jicama, Julienned
1-1/2 cups Cabbage, Julienned
½ cup Lime Juice
5 dashes Tabasco Hot Sauce
2 each 6” Corn Tortilla, Julienned
5 tsp. Cotija Cheese, Grated
Flank Steak
1. In a bowl, combine all of the spices, garlic, vinegar and soy sauce.
2. Rub the spice mixture on both sides of the flank steak; marinate in the refrigerator for 4 hours.
3. On a char broiler, grill for 7-8 minutes per side.
4. Let the flank steak rest for 15 minutes before slicing.
5. Slice into 1oz slices (cut on the bias).
Vegetable Slaw
1. In a bowl, combine vegetables with lime juice and Tabasco; toss to coat.
2. Fry corn strips, drain on a paper towel to remove excess oil.
Plate Assembly:
On a plate, serve 1 cup of the veggie slaw topped with 4-1oz slices of steak.
Divided equally, place the corn strips on top of the steak; dust with 1 tsp. Cotija cheese.
544 Calories/ 579mg Sodium/ 30% Calories from Fat
