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Slow-Roast Coconut Milk Flank Steak
I make these slow-roasted flank steak with coconut milk — one of my favorite pantry staples. Coconut milk not only adds richness and luxury to everything it touches, but it's also wildly versatile. Enjoy this meal with a squeeze of fresh lime, cilantro, and lemongrass for added flavor and aroma.
Nutritional facts
Protein
49g
Carbs
61g
Calories
780
Fat
36g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Red Curry Paste, Oregano, Broccoli , Black Pepper, Cumin, Cilantro, Garlic, Achiote Paste, Coconut Flakes, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Shallot, Guajillo Chile, Chicken Base, Coconut Milk, Apple Cider Vinegar, Lime Juice, Orange Juice, Ginger, Lemongrass
Reviews
3.9
Based on 179 reviews
The proportions are small for feeding two grown men
Peggy Gold · 08/08/24
More Ruben Garcia’s delicious meals
About Ruben Garcia
Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
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