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Chili-Rubbed Flank Steak Grain Bowl
Juicy flank steak is rubbed with a tangy smoky chili spice mix, then seared to perfection and sliced. The steak is served over a bright farro salad with fresh spinach, sautéed corn, and roasted asparagus. A drizzle of sweet and zesty sun-dried tomato vinaigrette completes the dish.
Nutritional facts
Protein
45g
Carbs
34g
Calories
860
Fat
60g
Ingredients
Flank Steak, Cherry Tomato, Canola and Olive Oil Blend, Sun Dried Tomatoes, Spinach, Asparagus, Black Pepper, Cilantro, Garlic, Farro, Kosher Salt, Shallot, Balsamic Vinegar, Red Sambal Chili Paste, Corn, Canola Oil
Reviews
4.1
Based on 233 reviews
Carl Young · 12/05/24
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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