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Southwest Cowboy Flank Steak

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by Akhtar Nawab

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This hearty dish Southwestern-inspired dish is fit to satisfy a cowboy (or one very hungry CookUnity diner). It features spicy seared flank steak that's been seasoned with blackening spices and expertly grilled to perfection. Alongside the succulent steak are crispy golden tater tots and a corn pan sauce that adds a touch of sweetness and zest. It's a culinary masterpiece that captures the essence of Southwest cuisine in each bite.

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Nutritional facts

Protein

60g

Carbs

52g

Calories

1000

Fat

62g

Ingredients

Flank SteakCanola and Olive Oil BlendBlack PepperCornGarlicCanned TomatoOnionKosher SaltChicken BaseBlackened SeasoningGreen OnionTater TotsBaby SpinachCanola Oil

Reviews

3.4

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Based on 130 reviews

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Dry tots dry meat. I generally never reheat med rare steak the next day because it always becomes more tough so I wont follow the directions if I order a steak again, but the corn salad was meh

Diana Vays · 11/17/24

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About Akhtar Nawab

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Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.

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