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Tex-Mex Flank Steak Salad

3 3 3 3 4 4
Recipe by
Epicurious Epicurious

Ingredients

  • 1 14 cups beef broth (canned unsalted)
  • 3 chilies (dried ancho, *)
  • 4 large garlic cloves
  • 1 12 tsps ground cumin
  • 1 lb steak (beef flank, well trimmed)
  • 2 cups onion (sliced)
  • 2 chilies (fresh anaheim, california, quartered, thinly sliced)
  • 1 red bell pepper (quartered, thinly sliced)
  • 1 23 cups salsa (purchased fresh)
  • 7 cups iceberg lettuce (thinly sliced)
  • 2 cups corn kernels (fresh, or frozen, thawed)
  • 1 tomato (large, chopped)
  • 12 cup cilantro leaves (fresh)
  • 1 cup reduced fat mozzarella cheese (grated part-skim)
  • 14 cup crumbled (baked, no oil tortilla chips)
  • ancho (*, and Anaheim chilis are available at Latin American markets and many supermarkets.)
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 360 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 2280mg 95%
Potassium 1100mg 31%
Total Carbohydrate 34g 11%
Dietary Fiber 6g 24%
Sugars 16g
Protein 35g
Vitamin A 80%
Vitamin C 80%
Calcium 90%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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