Grilled Flank Steak marinated in fresh zesty Chimichurri, refried black beans, and sweet plantains. A perfect combination of flavors.
Nutritional facts
Protein
51g
Carbs
70g
Calories
880kcal
Fat
42g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Canned Black Beans, Oregano, Plantain, Red Wine Vinegar, Onion Powder, Garlic Powder, Black Pepper, Cumin, Cilantro, Garlic, Kosher Salt, Shallot, Sazon, Canola Oil, Ginger Powder, Italian Parsley
Contains soybeans.
Reviews
3.9
Based on 483 reviews
Loved it!
April · 09/26/24
The taste was great but the meat was severely overcooked.
Joan · 09/24/24
Mauro · 09/18/24
The plaintains were good. I liked the texture and simple flavor of the beans. My steak was a little chewy (probably because I microwaved it). I couldn't really taste the chimichurri flavor. Maybe the chimichurri should be included as a sauce.
Devoni · 09/16/24
Steak was so inedible. It was the hardest and worst cooked piece of meat. It was unchewable, even for my dog.
Brian · 09/13/24
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Shakira · 01/11/24
Amazing
Laura · 01/11/24
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Braden · 01/10/24
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Richard · 01/09/24
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Maurice · 01/03/24
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Michael · 01/02/24
steak is good but beans could use some more flavor/garlic
Alexander · 12/31/23
I was disappointed with the taste of black beans. Then i found out it was canned. That wasnt in keeping with the quality of food i expect from this company. I had no taste of chimichurri flavor.
Liane · 12/30/23
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James · 12/29/23
beef was way too tough, I couldn’t eat it. I would potentially order again if the beef was more tender and it needs a sode of chimichurri sauce to pour over
Chicago-born chef Kristy Flores' passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Flores experienced living in the North and South of Italy where she trained in one of Florence's best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Flores focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant-quality meals.
