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Mexican Flank Steak
Chef Roberto's recipe features tender flank steak marinated with jalapeño peppers, served alongside fragrant cilantro rice. This dish pays homage to his grandmother's recipes, offering a delicious journey into traditional Mexican flavors.
Nutritional facts
Protein
44g
Carbs
54g
Calories
550
Fat
16g
Ingredients
Long Grain White Rice, Flank Steak, Bay Leaf, Plum Tomato, Black Pepper, Cumin, Cilantro, Garlic, Onion, Kosher Salt, Green Peas, Carrots, Jalapeno Peppers
Reviews
4.3
Based on 157 reviews
Steak was dry
Tammy Martin · 11/28/24
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About Roberto Vergara
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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