Marinated Flank Steak With Cranberry-Raspberry Sals

Name: Marinated Flank Steak With Cranberry-Raspberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chili sauce; 1/4 cup lime juice; 3 drops hot pepper sauce; 1 (1.25-ounce) package low-sodium taco seasoning; 2 pounds flank steak; 3/4 cup (2-inch) sliced green onions; 1/2 cup cilantro sprigs; 1 tablespoon chopped seeded jalapeno pepper; 1 tablespoon lime juice; 1 teaspoon ground cumin; 1 (12-ounce) carton cranberry-raspberry crushed fruit (such as Ocean Spray); 16 (8-inch) flour tortillas

Servings: persons

1/4 cup chili sauce
1/4 cup lime juice
3 drops hot pepper sauce
1 (1.25-ounce) package low-sodium taco seasoning
2 pounds flank steak
3/4 cup (2-inch) sliced green onions
1/2 cup cilantro sprigs
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1 (12-ounce) carton cranberry-raspberry crushed fruit (such as Ocean Spray)
16 (8-inch) flour tortillas

1
Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.
2
Combine the onions, cilantro, and jalapeno pepper in a food processor, and pulse 5 times or until finely chopped. Add 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.
3
Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.

2130

kcal

Calories

Fat

317

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup chili sauce, 1/4 cup lime juice, 3 drops hot pepper sauce, 1 (1.25-ounce) package low-sodium taco seasoning, and more.

Yes, Marinated Flank Steak With Cranberry-Raspberry Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Flank Steak With Cranberry-Raspberry Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions