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Marinated Flank Steak with Cranberry-Raspberry Salsa

Recipe Introduction


Cooking Light





List of Ingredients



• 1/4 cup chili sauce
  
• 1/4 cup lime juice
  
• 3 drops hot pepper sauce
  
• 1 (1.25-ounce) package low-sodium taco seasoning
  
• 2 pounds flank steak
  
• 3/4 cup (2-inch) sliced green onions
  
• 1/2 cup cilantro sprigs
  
• 1 tablespoon chopped seeded jalapeno pepper
  
• 1 tablespoon lime juice
  
• 1 teaspoon ground cumin
  
• 1 (12-ounce) carton cranberry-raspberry crushed fruit (such as Ocean Spray)
  
• 16 (8-inch) flour tortillas
  






Instructions



1. Combine first 4 ingredients in a small bowl. Trim fat from steak.
   
   
2. Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.
   
   
3. Combine the onions, cilantro, and jalapeno pepper in a food processor, and pulse 5 times or until finely chopped. Add 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.
   
   
4. Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions.
   
   
5. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.
   
   
6. Yield: 16 servings (serving size: 1 filled tortilla).
   
   
7. CALORIES 278 (24% from fat); FAT 7.4g (sat 2.3g, mono 3g, poly 1.5g); PROTEIN 12.8g; CARB 38.3g; FIBER 2.0g; CHOL 21mg; IRON 2.70mg; SODIUM 451mg; CALC 70mg