Citrus Marinated Flank Steak with Bloody Mary Salsa
Citrus Marinated Flank Steak with Bloody Mary Salsa
Directions
- Mix Italian dressing, pineapple juice, Lime juice and soda together to make a marinade. Place steaks in Marinade for up to 4 hours in refrigerator.
- Mix Garlic, Basil, Mint, Spinach, Tomatoes, onions and Bloody Mary mix together to make Salsa.
- Heat Grits in their bag in pot of water on stovetop over medium heat.
- Remove steaks from marinade and grill on Char broiler to desired temperature. (medium rare is my choice) Season with salt and pepper to taste.
- Remove from Char broiler and let rest a couple minutes.
- Place heated Grits on center of serving plate. Thinly slice Flank Steak and Place slices over Grits. Place Garden Salsa over steak slices and garnish with chopped parsley
Ingredients
- 2 Surety Flank Steak
- 3/4 cup Village Garden® Italian Dressing
- 1/4 cup Ascend® Juice, Pineapple
- 1/3 cup Ascend® Key Lime Juice
- 1/2 cup soda, (Coke or Pepsi)
- 1/4 tsp Roma Garlic, chopped, in oil
- 1/4 cup Peak Fresh Produce® Basil, julienne
- 1/8 cup Peak Fresh Produce® Mint, julienne
- 1/3 cup Peak Fresh Produce® Spinach, chopped
- 2 cups Peak Fresh Produce® Tomato(es), diced
- 1/3 cup Peak Fresh Produce® Onion(s), Red, diced
- 1/2 cup Ascend® Bloody Mary Mix
- 4 cups West Creek® grits
- parsley, chopped, for garnish
- to taste salt and pepper
Chef John Arnold - Brand Specialist/Executive Chef, Performance Foodservice - Somerset
