Slow-Roast Coconut Milk Flank Steak

by Ruben Garcia

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High Fat

High Protein

Contains Nuts

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

61g

Calories

780

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

Reviews

3.9

Based on 179 reviews

The proportions are small for feeding two grown men

Peggy Gold · 08/08/24

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About Ruben Garcia

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.