Food Service Recipes
Flank Steak with Grilled PPN Salsa
- 3 California peaches, pitted
- 3 California plums, pitted
- 3 California nectarines, pitted
- 4 to 6 jalapeño peppers, stemmed and seeded
- 3/4 cup minced red onion
- 6 tablespoons minced fresh cilantro
- 3 tablespoons lime juice
- 6 pounds flank steak
- 2 tablespoons garlic salt
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- About 1 tablespoon minced chipotle or ground ancho chile
Directions
Cut each piece of fruit into 8 slices. Mix together the fruit and jalapenos and spread in a well-oiled perforated pan on a grill over medium heat; cook for a few minutes on each side to lightly brown. Let cool, then chop and mix with the onion, cilantro, and lime juice. Cover and refrigerate until ready to serve. Thoroughly tenderize the meat. Stir together the garlic salt, cumin, oregano, and chipotle and rub onto both sides of meat. Grill over medium heat to medium-rare. Let stand for 5 minutes before thinly carving at an angle against the grain. For each serving: Plate 4 ounces of flank steak with peach, plum and necatrine salsa.
Nutritional analysis per serving: Calories: 320, Total Fat: 17g, Saturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 90mg, Sodium: 630mg, Carbohydrates: 7g, Fiber: 1g, Sugars: 4g, Protein: 35g, Vitamin A: 6%, Vitamin C: 10%, Calcium: 2%, Iron: 20%
Makes 24 servings
