Tex-Mex Flank Steak Salad Recipe

Name: Tex-Mex Flank Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups canned unsalted beef broth; 3 dried ancho chilies*; 4 large garlic cloves; 1 1/2 teaspoons ground cumin; 1 pound beef flank steak, well trimmed; 2 cups sliced onion; 2 fresh Anaheim (California) chilies*, quartered, thinly sliced; 1 red bell pepper, quartered, thinly sliced; 1 2/3 cups purchased fresh salsa; 6 to 8 cups thinly sliced iceberg lettuce; 2 cups fresh corn kernels or frozen, thawed; 1 large tomato, chopped; 1/2 cup fresh cilantro leaves; 1 cup grated part-skim reduced-fat mozzarella cheese; 1/4 cup crumbled baked (no oil) tortilla chips; Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

Servings: persons

1 1/4 cups canned unsalted beef broth
3 dried ancho chilies*
4 large garlic cloves
1 1/2 teaspoons ground cumin
1 pound beef flank steak, well trimmed
2 cups sliced onion
2 fresh Anaheim (California) chilies*, quartered, thinly sliced
1 red bell pepper, quartered, thinly sliced
1 2/3 cups purchased fresh salsa
6 to 8 cups thinly sliced iceberg lettuce
2 cups fresh corn kernels or frozen, thawed
1 large tomato, chopped
1/2 cup fresh cilantro leaves
1 cup grated part-skim reduced-fat mozzarella cheese
1/4 cup crumbled baked (no oil) tortilla chips
Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

1
Bring 1 cup broth and dried chilis to boil in heavy small saucepan.
2
Cover and let stand 20 minutes.
3
Stem and seed chilies.
4
Rinse.
5
Strain cooking liquid.
6
Transfer chilis, garlic and cumin to blender.
7
Blend until smooth.
8
Remove 1/3 cup puree and reserve.
9
Spread remaining puree over both sides of beef.
10
Season with salt.
11
Place in shallow baking dish.
12
Cover and refrigerate overnight.
13
Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes.
14
Transfer to bowl and cool.
15
(Can be prepared 1 day ahead.
16
Cover vegetables and chill.)
17
Preheat broiler.
18
Transfer beef to baking sheet.
19
Broil 5 minutes, turn and broil 3 minutes.
20
Let beef stand 10 minutes.
21
Cut into thin slices.
22
Add any accumulated juices and 1/3 cup salsa to reserved puree.
23
For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree.
24
Garnish with tortilla chips and serve.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 1/4 cups canned unsalted beef broth, 3 dried ancho chilies*, 4 large garlic cloves, 1 1/2 teaspoons ground cumin, and more.

Yes, Tex-Mex Flank Steak Salad falls under the Salads 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.

Tex-Mex Flank Steak Salad

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