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Chile-Marinated Flank Steak

Top crisp romaine with strips of flank steak, Guajillo chile peppers, grape tomatoes, and queso Asadero for a hearty entrée salad.


12 oz. flank steak (cut in strips)

2 Guajillo chile peppers (seeded & stemmed)

1/8 cup Ready-Set-Serve Diced Yellow Onion

1/2 cup chicken stock

3 Tbsp. honey

1 tsp. paprika

1/4 tsp. cinnamon

4 servings Ready-Set-Serve Chopped Romaine

Tri-color tortilla crisps

1 cup Queso Asadero (grated)

1/2 cup Markon First Crop Grape Tomatoes (halved)

2 Tbsp. canola oil

Salt and pepper

1 cup Southwestern-style vinaigrette



Simmer chiles and onions in stock until reduced by half. Remove from heat; puree with honey, paprika, and cinnamon. Chill; marinate steak overnight.


In mixing bowl, toss greens, Asadero, tomatoes, tortillas, and dressing. Divide onto four salad plates. Sear steak in oil over high heat until cooked to medium. Season with salt and pepper; place over salad. Garnish with Asadero. Serve.