Grilled Beef Flank Steak and Vegetable Molcajete
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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.
Place sliced vegetables and panela cheese on a platter, drizzle with half the marinade, turn to coat.
Place Flank Steak on a separate platter and drizzle with remaining marinade. Turn steak to coat.
Cover both platters with plastic wrap and let marinate in the refrigerator for at least 1 hour.
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.
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.
Carefully place the molcajete on the grill. Allow to heat for 5-8 minutes.
While molcajete heats through, slice Flank Steak against the grain.
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 per serving: 423 Calories; 190 Calories from fat; 21.2 g Total Fat (10.0 g Saturated Fat; 6.5 g Monounsaturated Fat); 107.2 mg Cholesterol; 1819.0 mg Sodium; 21.5 g Total Carbohydrate; 6.2 g Dietary Fiber; 38.9 g Protein; 3.6 mg Iron; 1283.3 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 12.5 mg Niacin (NE); 1.2 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.9 mg Zinc; 46.1 mcg Selenium; 142.2 mg Choline.
This recipe is an excellent source of Protein, Fiber, Iron, Potassium, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.