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The 2020 Super Bowl is right around the corner, and is always a day filled with good food and fun. While we love chicken wings and nachos as much as the next football fan, why not try a lightened-up Super Bowl dish that is just as satisfying as it is healthy?
This is a great recipe for those still sticking strong to a low-carb New Year’s diet – go you! This recipe is sure to be a crowd pleaser with chipotle marinated flank steak, corn and black bean salsa, piled onto a crisp bed of baby iceberg lettuce. Skip the bean dip and fried foods and opt for this lightened-up game day recipe instead!
Makes about 12
Flank Steak with Chipotle Marinade:
1 lb. flank steak
3 canned chipotle peppers, plus 1 tbsp adobo from the can
Juice of 1 lime
1/2 onion, coarsely chopped
6 garlic cloves, skin removed
3 tbsp olive oil, plus more for cooking
Black Bean and Corn Salsa:
1 can black beans, drained
1 can sweet corn, drained
1 1/2 tsp kosher salt
1 serrano chili, finely chopped
1 bunch cilantro, leaves only, chopped
1 small red onion, finely chopped
Juice of one lime
2 iceberg babies, leaves separated into cups
2 oz. cotija cheese, crumbled
1 jar roasted red bell pepper, drained, sliced into strips
Additional cilantro for garnish
Heat a cast iron skillet over medium heat and add garlic cloves to dry skillet. Cook, turning occasionally, until charred spots appear all over garlic cloves. Place charred garlic, chipotles, lime juice, onion, and oil in blender and purée until smooth. Coat steak with marinade, cover and chill for 4 to 12 hours.
Black Bean and Corn Salsa:
Combine all ingredients in a bowl and stir to combine.
Remove steaks from marinade and sprinkle generously with kosher salt. Heat a cast iron or other heavy bottom skillet over medium high heat for two minutes. Swirl in 1 tbsp olive oil and wait one minute. Add steaks to skillet and cook, without turning, for 5 minutes. Flip steaks and cook an additional 5 minutes for medium rare. (Adjust cooking time for especially thin or thick cuts.) Remove from heat and allow to rest 5 minutes before slicing into 1/2 in thick strips.
Lettuce Cup Assembly:
Fill each lettuce cup with 2 strips red bell pepper and 1 strip steak. Top with salsa and cotija cheese. Garnish with cilantro.
Dan Holt is an experienced produce professional who started in the industry as a quality assurance inspector in the early 1990s and leads sales at Hitchcock Farms as Vice President. Prior to joining Hitchcock Farms, Dan enjoyed success in organic, specialty and conventional produce and with independent operators, regional and national chains in North America and abroad. Dan continues his passion in produce through collaborative inspiration and promoting healthy and sustainable food.