Slow-Roast Coconut Milk Flank Steak
I make these slow-roasted flank steak with coconut milk — one of my favorite pantry staples. Coconut milk not only adds richness and luxury to everything it touches, but it's also wildly versatile. Enjoy this meal with a squeeze of fresh lime, cilantro, and lemongrass for added flavor and aroma.
Nutritional facts
Protein
49g
Carbs
60g
Calories
780kcal
Fat
36g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Red Curry Paste, Oregano, Broccoli , Black Pepper, Cumin, Cilantro, Garlic, Achiote Paste, Coconut Flakes, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Shallot, Guajillo Chile, Chicken Base, Coconut Milk, Apple Cider Vinegar, Lime Juice, Orange Juice, Ginger, Lemongrass
Contains milk, shrimp, coconut, wheat, soybeans.
Reviews
3.9
Based on 716 reviews
Meat could be softer to eat.
Stephen · 05/10/25
More Ruben Garcia's delicious meals
About Ruben Garcia
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
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