Tex-Mex Flank Steak and Vegetables
Chipotle salsa - both a key ingredient in the marinade and a condiment for the meat and vegetables - has a smokier, more full-bodied flavor than regular tomato salsa. Marinating the vegetables in a zip-top plastic bag eliminates cleanup - you can just throw the bag away. Because the steak has to marinate from four hours to overnight in order to tenderize and absorb flavor, you'll need to start this recipe ahead of time.
Recipe by Cooking Light August 2001
Gallery
Credit:
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
547 calories; calories from fat 26%; fat 16.1g; saturated fat 5.6g; mono fat 7.3g; poly fat 1.5g; protein 33.9g; carbohydrates 65.5g; fiber 5.5g; cholesterol 59mg; iron 6.3mg; sodium 685mg; calcium 73mg.