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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Calories 914 Calories from Fat 482
% Daily Value*
Total Fat 54 g82.7%
Saturated Fat 17.3 g86.5%
Trans Fat 0 g
Cholesterol 91.1 mg30.4%
Sodium 1185.8 mg49.4%
Total Carbohydrates 54 g18%
Dietary Fiber 12.5 g50%
Sugars 6.8 g
Protein 50 g99.5%
Vitamin A 28.3% Vitamin C 41%
Calcium 47.4% Iron 22.4%
*Based on a 2000 Calorie diet