Braised Steak Salpicon
Flank steak braises for hours with onion, garlic, bay leaf, allspice, and clove, then gets shredded with sauteed peppers and onions. A red wine vinegar-lime sauce adds tang and Mexican oregano, while twice-fried green plantains round out the plate.
Nutritional facts
Protein
42g
Carbs
68g
Calories
948kcal
Fat
58.1g
Ingredients
Plantain, Red Bell Pepper, Clove, Green Onion, Lime Juice, Black Pepper, Kosher Salt, Onion, Sugar, Garlic, Cumin, Garlic Powder, Red Wine Vinegar, Extra Virgin Olive Oil, Bay Leaf, Flank Steak, Adobo Spice, Mexican Oregano, Allspice, Canola Oil
Contains milk.
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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