Royal Prestige Ranchera Flank Steak

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.