Chef Akhtar has perfected his flank steak on the grill, and the secret is a zesty, garlicky mojo de ajo marinade that really makes the dish. It's served with perfectly charred grilled zucchini and buttery roasted corn. A classic chimichurri sauce ties all the elements together, making for an exciting new dish you'll want to add to your regular rotation.
Nutritional facts
Protein
49g
Carbs
29g
Calories
650kcal
Fat
38g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Sherry Vinegar, Black Pepper, Corn, Cilantro, Garlic, Honey, Zucchini, Kosher Salt, Shallot, Gluten Free Tamari, Kale, Orange Juice, Ginger, Italian Parsley, Aleppo Pepper
Contains milk, soybeans.
Reviews
4.3
Based on 2123 reviews
Delicious! Will order again!
Debbie · 08/08/25
Steak was delish, but the veggies were bland.
Dale · 08/07/25
Vince · 08/07/25
So Good! The Sauce is amazing and the meat melts in your mouth!
Sonja · 08/07/25
Lydia · 08/07/25
Ellen · 08/06/25
Pearl · 08/06/25
Brandon · 08/06/25
mercedes · 08/05/25
Too salty. Would have liked it if the sauce had some vinegar in it. Would have helped break up the saltiness too.
Rachael · 08/05/25
Delicious
Linda · 08/05/25
Stream · 08/04/25
Amber · 08/04/25
Eric · 08/01/25
Melody · 07/29/25
Don't order. Very tough meat. Can't stand kale and didn't know it would be on dish. Very nice sauce.
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
