Tex-Mex and Lime Flank Steak
with sour cream mashed potatoes and corn, tomato and feta salsa
Informations supplémentaires
30 min.
|
571 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Peel and cut the potatoes into small pieces. Place in a pot with enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes or until tender. Drain. Mash with the sour cream, some milk and some butter, to taste. Adjust salt and pepper, to taste.
2. Setup
Cut the tomato into small dices. Thinly slice the green onion. Crumble the feta. Zest the lime. Drain and rinse the corn.
3. Cook the meat
In a large bowl, combine the zest and the juice of half a lime with a generous drizzle of oil, the Tex Mex spices to taste, salt and pepper. Add the flank steaks and marinate for 4-5 minutes. Heat up a pan over medium heat. When the pan is hot, add the flank steaks and the marinade and cook 4-5 minutes on each side or until the desired doneness. Let the steak rest 3-4 minutes before slicing against the grain.
4. Make the salsa
Mix the corn with the tomato, the feta cheese, the green onion, a drizzle of oil, some lime juice, to taste, salt and pepper.
5. Plate your dish
Serve the meat with the mashed potatoes and the corn salsa. Bon appétit!
2unitFlank Steak
1unitCorn Kernels
1unitTomato(es)
50gFeta Cheese
15gTex-Mex Mix
500gYellow Potato(es)
2unitSour Cream
1unitLime
2unitGreen Onion(s)
What you need
Pan, Bowls, Pot, Strainer, Potato masher, Tongs, Vegetable peeler
571 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
17g
26%
cholesterol
94mg
31%
fiber
9g
36%
protein
41g
saturated
9g
45%
sodium
385mg
16%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg