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Ingredients
Creme Sauce
- 1 Tb Olive Oil
- 2 Tb Flour
- 1 Can Evaporated Milk
Veggie Mix
- 1 T Olive Oil
- 1 Onions chopped
- 2 Garlic Cloves minced
- 2 Lb Zucchini quartered, cut into 3/4″ chunks
- 3 Plum Tomatoes chopped
- 15 oz Frozen Corn defrosted and patted dry
- 1 tsp Salt 1/4
- 1/4 tsp Black Pepper
- 1/4 tsp Cumin
- 1.2 Tb Crushed Red Pepper
- Mexican Blend Cheese
- Cilantro
Flank Steak
- 3/4 C Water
- 3 Tb Granulated Beef Bouillion or 3 cubes
- 1/2 C Cilantro chopped
- 2 Tb Brown Sugar
- 2 Tb Chili Powder
- 1 Tb Dried Oregano
- 2 tsp Cumin
- 2 lb Flank Steak
Ingredients
Creme Sauce
Veggie Mix
Flank Steak
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Instructions
Creme Sauce
- Heat the Oil in a sauce pan over Medium heat. Stir in the Flour then gradually pour in the Evaporated Milk while stirring constantly. Cook until the sauce thicken and just starts to bubble. Remove from Heat and cover
Veggies
- Heat a large skillet over Medium heat. Add the Olive Oil,Onions and Garlic. Cook for 3 minutes until just tender
- Add the Zucchini and cover. Cook for about 9 more minutes until the Zucchini is tender
- Add the Tomatoes and cover. Cook for 2 more minutes
- Uncover and stir in the Corn, Salt, Pepper, Cumin and Red Pepper Flake
- Stir in the Creme Sauce and allow to cook for 3 more minutes.
Flank Steak
- Combine the Water and Bouillon. Stir to dissolve
- Stir in the Cilantro, Brown Sugar, Chili Powder, Oregano and Cumin. Pour into a Zip Lock bag and add the Steak
- Allow the Steak to marinate in the fridge 4-24 hours
- Heat a Grill pan over Medium-high. Grill the steak for 7-9 minutes per side (to chosen doneness)
- Allow the Steak to rest for 5-10 minutes before slicing. Then cut against the grain into thin strips and cut each strip into bite-sized pieces
- Serve the Steak over the Vegetable Creme mixture and garish with Shredded Cheese and Cilantro
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