Royal Prestige Ranchera Flank Steak

This juicy Mexican-style flank steak is perfect for a taco party all year long.

  • Servings 8
  • 14 mins.
  • Easy

Recipe

Ingredients

  • 3 pounds flank steak, cut into strips
  • 8 ounces Spanish sausage (chorizo español), cut into strips
  • 3⁄4 cup red onion, julienned
  • 1 tablespoon garlic, minced
  • 1 pound cooked cactus paddles (nopales,) cut into strips (canned or tender)
  • 1 1⁄2 cups green pepper, julienned
  • 1 1⁄2 cups yellow pepper, julienned
  • 1 1⁄2 cups red pepper, julienned
  • 1⁄4 cup cilantro, chopped

For the Meat Sauce:

  • 3⁄4 cup soy sauce
  • 1⁄2 cup dark beer
  • 2 tablespoons liquid smoke

Directions

  1. Preheat the 14‐inch Paella Pan at medium‐high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.
  2. Add chorizo and cook for 2 minutes; stir constantly.
  3. Add onion and garlic; sauté for 1 minute.
  4. Stir in meat and cactus paddles, and cook for 1 more minute.
  5. Incorporate peppers, cilantro and the 3 sauce ingredients. Cover with the Redi‐Temp® valve open and cook until it whistles (in about 2 minutes.) Reduce heat to low, close the valve and cook for 8 more minutes.
  6. Serve meat with beans, guacamole and corn tortillas.
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