Marinated Flank Steak with Cranberry-Raspberry Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
1/4 cup chili sauce |
1/4 cup lime juice |
3 drops hot pepper sauce |
1 (1.25-ounce) package low-sodium taco seasoning |
2 pounds flank steak |
3/4 cup (2-inch) sliced green onions |
1/2 cup cilantro sprigs |
1 tablespoon chopped seeded jalapeño pepper |
1 tablespoon lime juice |
1 teaspoon ground cumin |
1 (12-ounce) carton cranberry-raspberry crushed fruit (such as ocean spray) |
16 (8-inch) flour tortillas |
Directions:
1. Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.
2. Combine the onions, cilantro, and jalapeño pepper in a food processor, and pulse 5 times or until finely chopped. Add 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.
3. Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.
|
|