Marinated Flank Steak with Cranberry-Raspberry Salsa
Marinated Flank Steak with Cranberry-Raspberry Salsa requires roughly 45 minutes from start to finish. Watching your figure? This dairy free recipe has 243 calories, 16g of protein, and 6g of fat per serving. This recipe serves 16. Head to the store and pick up chili sauce, lime juice, flank steak, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It can be enjoyed any time, but it is especially good for valentin day. It is an affordable recipe for fans of Mexican food. It works well as a main course.
Combine first 4 ingredients in a small bowl. Trim fat from steak.
Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.
Combine the onions, cilantro, and jalapeo pepper in a food processor, and pulse 5 times or until finely chopped.
Add 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.
Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions.
Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.