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Mexican Flank Steak and Pepper Stir-Fry Salad
 
RecipeBeef Cuts
Mexican Flank Steak and Pepper Stir-Fry Salad
Spicy marinated flank steak grilled and tossed with stir-fried peppers and onions, and served on a bed of romaine lettuce.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Combine lemon juice, oil, jalapeno peppers, cilantro, salt and black pepper; cover and refrigerate 1 cup marinade. Pour remaining marinade over beef. Cover and refrigerate 4 to 8 hours.
Lemon juice1 1/3 cups
Olive oil1 1/3 cups
Jalapeno peppers, minced1 1/2 cups
Cilantro, minced1/4 cup
Black pepper, freshly ground4 teaspoons
Beef Flank Steak (IMPS/NAMP 193)6 pounds
  
2. Heat oil, cumin, oregano and garlic in large non-stick fry pan over medium-high heat until hot. Add onions and peppers; stir-fry 2 to 3 minutes or until crisp-tender; cool slightly.
Vegetable oil1/4 cup
Ground cumin4 teaspoons
Dried oregano4 teaspoons
Garlic, minced1 tablespoon
Onions, sliced into thin wedges4 medium
Red bell pepper, sliced into strips4
Jalapeno peppers, seeded and cut into slivers4 - 8
  
3. Toss vegetable mixture with lettuce; reserve.

4. Remove steaks from marinade; discard marinade. Grill 12 to 15 minutes or to desired doneness, turning once and basting occasionally with reserved marinade. Slice steaks thinly across grain.

5. For each serving: Plate 3/4 cup lettuce mixture; top with 3 ounces steak slices.
Romaine lettuce, sliced 1/4 inch3 quarts
Alternate Fresh Beef Cuts:  
Beef Loin, Top Sirloin Butt Steaks, Center-Cut, Boneless (IMPS/NAMP 1184B)6 pounds
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)6 pounds


Nutrition information per serving: 272 calories; 17 g fat(4 g saturated fat; 8 g monounsaturated fat); 66 mg cholesterol; 247 mg sodium; 5 g carbohydrate; 1.6 g fiber; 25 g protein; 9.9 mg niacin; 0.6 mg vitamin B6; 1.4 mg vitamin B12; 2.1 mg iron; 27.4 mg selenium; 4.5 mg zinc; 96.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline
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