Nutritional Analysis per serving (4 servings)Powered by
This recipe from Marie’s® for spice-rubbed flank steak carnitas with onion, bell peppers, and jalapeños is served with tortillas, avocado slices, and coleslaw dressed with Marie’s® Chipotle Coleslaw Dressing.
By Marie’s® Dressing [Sponsored Recipe]
1Prepare the spice rub: Mix chili powder, onion powder, cumin, garlic powder, cayenne pepper, salt, and pepper in a small bowl.
2Generously rub the spices over flank steak, coating it well. Place the steak in a large, heavy-bottomed pot with lid. Cover the steak with the chopped onion, green and red bell peppers, and jalapeño peppers. Cover with lid and cook on the stovetop on very low heat for 5-6 hours until tender and easy to pull apart. Remove meat from pot and pull apart with a fork, then place the shredded meat back into the pot.
3In a large serving bowl, toss together the cabbage, onion, and Marie’s® Chipotle Coleslaw Dressing until the cabbage is coated. Season with salt and pepper. Heat tortillas and serve with the steak, chipotle coleslaw, avocado slices, chopped cilantro, and lime wedges.
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat. Read more.
Don't Undercook Your Steak
You spent good money on that steak; make sure you get the most flavor and best chew out of it.
How to Choose a Steak
It's no secret that the key to juicy meat is the fat. Our Fairway friend Ray Venezia tells us what a good store-bought steak should look like.