STEAK ANTOJITOS

Marinated Flank Steak

Ingredients Weight Measure
Teriyaki sauce 2 cups
Maple syrup 1 cup
Sweet onion, medium, peeled, roughly chopped 1 ea.
Green onions, chopped 3/4 cup
Sprite® or 7-UP® 3/4 cup
Orange juice 1/2 cup
Mirin 1/3 cup
Sesame oil 1/3 cup
Pear, peeled seeded, and quartered 1 ea.
Honey 1/4 cup
Rice wine vinegar 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Sesame seeds 1/4 cup
Garlic cloves, peeled 1/4 cup
Kiwi, peeled and quartered 1 ea.
Fresh cilantro leaves, chopped 1/4 cup
Black pepper 2 tsp.
Flank steak, sliced 1/8-in. thick 2 lb.

Cabbage Blend

Ingredients Weight Measure
Shredded cabbage 3 cups
Red bell pepper, julienne 1/2 ea.
Yellow bell pepper, julienne 1/2 ea.
Green onions, medium, thin-sliced on a bias 2 ea.
Fresh cilantro, roughly cut 1/2 cup
TABASCO® brand Green JalapeƱo Pepper Sauce 4 Tbsp.
Honey 1-1/2 Tbsp.

Orange Goji Berry Drizzle

Ingredients Weight Measure
Mayonnaise 1/2 cup
Sour cream 1/2 cup
Goji berry juice concentrate 1/4 cup
Orange juice concentrate 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
TABASCO® Spicy Pepper Jelly 1 Tbsp.

Antojitos

Ingredients Weight Measure
Lavash bread, cut in half 12 ea.

Method

  1. For Marinated Flank Steak, puree until smooth all ingredients except steak. Pour marinade over meat and gently mix. Let rest in the refrigerator for at least 2 hours.
  2. For Cabbage Blend, mix all ingredients and let rest in refrigerator until needed.
  3. For Orange Goji Berry Drizzle, blend all ingredients and let rest in refrigerator until needed.
  4. Preheat a griddle with a little oil; when hot, cook marinated steak strips.
  5. To assemble Antojitos, place some of the cooked Marinated Flank Steak in a lavash; add Cabbage Blend and a squirt of Orange Goji Berry Drizzle.

Yield: 12 servings