Chile-Marinated
Flank Steak
Serves 4
12 oz. flank steak
(cut in strips)
2 Guajillo chile peppers
(seeded & stemmed)
1/8 C RSS Diced Onion
1/2 C chicken stock
3 Tbsp. honey
1 tsp. paprika
1/4 tsp. cinnamon
4 servings RSS Chopped
Romaine
Tri-color tortilla crisps
1 C Queso Asadero
(grated)
1/2 C grape tomatoes
(halved)
2 Tbsp. canola oil
Salt and pepper
1 C Southwestern-style
vinaigrette
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 on to 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.
Recipes for the Seasons
Summer