Grilled Beef Flank Steak and Vegetable Molcajete
Charred Flank Steak gets a zesty soy-lime marinade, then sliced and piled into a hot molcajete with grilled poblanos, squash and seared panela—perfect with warm tortillas, beans and rice. Ready in 30 minutes for a big, smoky Texas-style dinner.
Recipe Courtesy Of:
Cook Time: 30 Minutes
Servings: 4
Ingredients: 17
Ingredients
Optional ingredients:
Preparation
-
Step 1
Combine olive oil, soy sauce, lime juice, garlic powder, oregano, salt, and pepper in a large bowl. Stir until well combined. This is your marinade.
-
Step 2
Place sliced vegetables and panela cheese on a platter, drizzle with half the marinade, turn to coat.
-
Step 3
Place Flank Steak on a separate platter and drizzle with remaining marinade. Turn steak to coat.
-
Step 4
Cover both platters with plastic wrap and let marinate in the refrigerator for at least 1 hour.
-
Step 5
Heat grill to HIGH heat. Grill Flank Steak about 5-7 minutes per side or until instant thermometer reaches 145℉ internal temperature for medium rare. Remove from the grill, cover with foil and allow to rest.
-
Step 6
Carefully place vegetables on the grill. Grill for 2 minutes on each side, place on a clean platter and cover with foil. Place panela on grill and grill for 20 seconds per side. Place on a platter along with vegetables.
-
Step 7
Carefully place the molcajete on the grill. Allow to heat for 5-8 minutes.
-
Step 8
While molcajete heats through, slice Flank Steak against the grain.
-
Step 9
Carefully remove the molcajete from the grill. Pour salsa into molcajete. Arrange grilled vegetables and panela in molcajete then add sliced Flank Steak. Pour additional salsa if desired. Serve with warm flour or corn tortillas, beans, and rice.
Nutrition Information
423 Calories
10g SAT FAT
39g PROTEIN
3.6 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
