Flank Steak Taco with Salsa Verde
|Flank steak||2 Pound|
|Chipotle peppers in adobo sauce||14 Ounce (2 Cans 7 Ounce Each)|
|Cracked black pepper||To Taste|
|Baby eggplant||4 (Adagioa)|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Kosher salt||To Taste|
|Olive oil||1⁄2 Cup (8 tbs)|
|Salsa verde||7 Ounce|
|Cucumbers||2 Small (Frescoa)|
|Tomatoes||2 Cup (32 tbs), halved (Concertoa)|
|Cilantro||1⁄2 Cup (8 tbs), rough chopped|
|White cheddar||2 Cup (32 tbs), grated|
|Corn tortillas||13 Ounce, warmed (6 - 8 Tortillas Of 1.6 Ounce Each)|
|Avocados||2 , diced|
Marinated Flank Steak
1.Finely chop 2 canned chipotle peppers in adobo sauce. Rub generously over flank steak with olive oil, cracked black pepper and juice of 1 lime. Cover, marinate, refrigerate for 1 hour.
2.Grill or sear flank steak, 5 minutes per side. Rest for 5 minutes. Slice thinly against the grain of the meat.
Adagio™ Eggplant & Roasted Garlic Sauce
1.Pre-heat oven to 400°F.
2.Wrap garlic in tin foil and roast 30 - 45 minutes.
3.Cut 3 - 4 Adagio™ eggplants in quarters, length-wise.
4.Season eggplant with kosher salt, olive oil and cracked pepper. Roast in same oven for 30 minutes. Watch for caramelized edges (golden brown) and tender flesh.
5.Squeeze golden soft roasted garlic out of its skin.
6.Scrape flesh of Adagio™ eggplants off skins.
7.Purée garlic and eggplant together with 2 Tbsp. of olive oil, salt and pepper and sliced green onions.
1.Combine salsa verde with Fresco™ mini cucumbers (cut in half length-wise, then sliced thinly on the bias).
2.Add Concerto™ tomatoes and cilantro.
1.Spread Adagio™ eggplant and roast garlic purée on tortillas.
2.Add flank steak, white cheddar and salsa verde.
3.Garnish with diced avocados.
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