Marinated Flank Steak with Cranberry-Raspberry Salsa

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16 servings (serving size: 1 filled tortilla)


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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


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.

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.

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.

Created date

May 1998

Nutritional Information

Calories 278
Caloriesfromfat 24 %
Fat 7.4 g
Satfat 2.3 g
Monofat 3 g
Polyfat 1.5 g
Protein 12.8 g
Carbohydrate 38.3 g
Fiber 2 g
Cholesterol 21 mg
Iron 2.7 mg
Sodium 451 mg
Calcium 70 mg