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.
icon

Dulce de Leche Coconut Cake

This decadent cake with creamy dulce de leche filling is your tastebud's dream come true.

icon

Hoppin’ Juan Salad

Start the year with a healthy and low-calorie Hoppin’ John salad, with cilantro cream for a Latin twist.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!