Salsa Verde Flank Steak Tartine
Recipe: Quadruple-Boost Salsa Verde Flank Steak Tartine with Salsa Verde Marinade, Salsa Verde Goat Cheese,
Avocado Salsa Verde Topping & Salsa Verde Sautéed Peppers
Time to flavor boost to steak sandwiches! My Quadruple-Boost Salsa Verde Flank Steak Tartine is crazy good! Thanks to Sam’s Fresh Salsa Verde this sandwich is scrumptious and addicting! Oh? You are gluten-free, Keto, paleo? No problem just feast on the steak platter filled with avocado salsa verde and the yummiest salsa verde goat cheese!
We get this Tartine going with a salsa verde flank steak marinade, with a hint of cumin, and move on to a creamy salsa verde goat cheese spread that you will want to make weekly! And how about that avocado salsa verde topping bringing flavor balance and texture to the robust grilled flank? For the finale, a unique flavor boost is added to the sautéed pepper medley, hello Sam’s Salsa Verde!
I was selected as one of 30 bloggers to develop fresh and delicious recipes that showcase one of the three latest Sam’s Fresh Salsas! Each blogger was sent 6 tubs of each of the following fresh salsas. All of the salsas tasted so fresh and were easily eaten straight from from the container or incorporated into other dishes.
The latest flavors from Sam’s Fresh Salsas:
Sam’s Fresh Catalina Style Salsa
Sam’s Fresh Salsa Verde Salsa
Sam’s Fresh Watermelon Jicama Salsa
I highly encourage you to check out all the entries in this contest for some super creative ideas in how to cook with Sam’s Fresh Salsas.
Find all the bloggers recipes by using these social media hashtag:
This is my entry in Sam’s fresh Salsa Blogger Recipe Challenge entrée category.
WHY YOU WILL LOVE MY SALSA VERDE FLANK STEAK TARTINE
*It’s a Showstopper!
The dramatic visual look of a platter of grilled salsa verde steak with a running stream of avocado salsa verde and dollops of salsa verde goat cheese is so inviting! This dish received so many ooh and aah! #PrettyFood! Don’t you just want to dive into the platter of tastiness and make yourself a tartine? Note: A tartine is a French term for an open-face breakfast sandwich. Here in America, we have added grilled bread to the description with toppings.
*Super Creative!
What a fun open-face sandwich with a fancy name! I really enjoyed incorporating Sam’s Fresh Salsa Verde into every layer of this sandwich. What a unique twist on what could have been an ordinary open-face steak sandwich? Right!?!
*The TASTE!
Every bite of of my Quadruple-Boost Salsa Verde Flank Steak Tartine is packed with flavor! Each element could be used in many other ways! 4 recipes for the price of one. HaHa!
1.The Salsa Verde Marinade is simple to make and really penetrates the meat with flavor. The acid in the salsa verde helps to break down the fibers of the beef making it tender.
2. The Salsa Verde Goat Cheese I can’t speak highly enough. The creamy texture is packed with fresh cilantro and salsa verde, and is not only delicious on a Tartine but any sandwich, cracker, or cheese filled celery. There are so many appetizers you can make with salsa verde goat cheese.
3. Avocado Salsa Verde Topping has a beautiful velvet texture! This salsa could easily be served as a dip for chips.
4. Salsa Verde Sautéed Peppers has easily become my go topping for a plethora of dishes: grilled chicken, hamburgers, pork chops, pizza, warm brie cheese, and scrambled eggs.
Just writing this blog makes me want to #Repeat every element of the dish! Each Salsa Verde Boost element has a variety of different uses. So there ya have it my last entry in Sam’s Fresh Salsa Blogger Recipe Challenge. What fun I have had and oh my gosh I have a zillion more ideas! Let me know what you make with Sam’s Fresh Salsas!
REASONS TO LOVE SAM’S FRESH SALSAS BESIDES THE FRESH TASTE
Sam’s Fresh Salsas are produced by F & S Produce. Please read about this company that is on a mission to bring to us produce and fresh foods that have been respectful to the environment. This means so much to me….and to generations to follow.
Vegetative Waste Composting
Their composting operation delivers over 30 million pounds of self-generated fruit and vegetable waste each year, such as the peels, cores, seeds, and scraps that are returned to replenish the soil with nutrients. The green operation of sustainability enriches, more than 500 acres of company land, and additional privately owned farmland, by reducing the need for chemical fertilizers and not dumping this material into local landfills.
Water Conservation
“F&S has installed subsurface water seepage pits and rapid infiltration basins to replenish the aquifers with water used in our vegetable and fruit processing operations. This innovative solution has resulted in a significant reduction in consumptive water usage. In addition, water is used for crop irrigation instead of pumping from agricultural wells.”
Organic Production
F&S Produce is able to offer a wide variety of organic vegetables and fruits, for retail, industrial, or food service use. F&S operates under the USDA National Organic Certification Program certified by the New Jersey Department of Agriculture (NJDA) Division of Marketing.
Get inspired! Follow Sam’s Fresh Salsa
Sam’s Fresh Salsas can be purchase at ShopRite, Acme, and Safeway.
If they are not in your local store, ask them to carry Sam’s fresh salsa products!
Quadruple-Boost Salsa Verde Flank Steak Tartine
with Salsa Verde Marinade, Salsa Verde Goat Cheese, Avocado Salsa Verde Topping & Salsa Verde Sautéed Peppers
Ingredients:
To Make Flank Steak Tartine:
1/2 cup Sam’s Fresh Salsa Verde
1/4 cup canola oil or avocado oil
2 tablespoons Worcestershire sauce
1/2 tablespoon apple cider vinegar or fresh lime juice
1/2 tablespoon ground cumin
1 teaspoon sea salt
1 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
1 whole beef flank steak or when available wagyu Sierra steak
6 servings of bread, buns or rolls, buttered
To Make Salsa Verde Goat Cheese Spread:
1/3 cup Sam’s Fresh Salsa Verde
4 ounces goat cheese, softened
2 ounces mascarpone cheese or substitute with cream cheese
1/4 cup chopped cilantro
1/4 cup chopped green onions
2 teaspoons lime juice
To Make Avocado Salsa Verde:
1/2 cup Sam’s Fresh Salsa Verde
1 large avocado, peeled or two medium
1/4 cup chopped cilantro
To Make Salsa Verde Pepper Slices:
2 teaspoons canola oil or avocado oil
1 medium red bell pepper, slice in strips
1 medium yellow or orange bell pepper, sliced in strips
1/4 cup Sam’s Fresh Salsa Verde
For Garnish: Cilantro micro-greens or cilantro sprigs and lime slices
Instructions:
To Prepare Steak: In a 1-gallon plastic bag or marination bowl, mix Sam’s Salsa Verde, canola oil, Worcestershire sauce, apple cider vinegar, cumin, salt, sugar, red pepper flakes. Place steak in marinate for at least 30 minutes, and up to 2 hours. Meanwhile, prepare goat cheese, avocado salsa verde, salsa verde peppers, and bread.
To Prepare Salsa Verde Goat Cheese Spread: In a medium serving bowl, thoroughly mix Sam’s Fresh Salsa Verde, goat cheese, mascarpone cheese, cilantro, green onions, and lime juice. Stir in a pinch of salt, and set aside.
To Prepare Avocado Salsa Verde: In a medium serving bowl, add Sam’s Fresh Salsa Verde. Chop avocado into 1/2-inch chunks and toss in salsa verde. Stir in cilantro, and set aside. Sat to taste. Add a second avocado, if you are feeding 6 or more.
To Prepare Buttered Bread:
Place 6 pieces of buttered bread or rolls under broiler, and cook until golden brown. Watch carefully so the bread does not burn!
To Prepare Salsa Verde Peppers: In a large skillet, over medium-high heat, add oil and peppers. Sauté peppers for 2 minutes, add Sam’s Fresh Salsa Verde, and reduce heat to simmer. Cook 1 minutes, and remove from stove-top. Salt, if desired.
To Cook Flank Steak: Remove steak from marinade and pat dry with paper towels. Season lightly with salt and pepper.
To Grill: Preheat grill to medium-high. Place steak on grill and cook for 5-6 minutes on each side medium-rare. Cooking time varies due to the thickness of steak.
To Broil: Preheat oven broiler to high. Place steak on broiler pan and cook, turning once halfway through, until cooked to your liking, 5-6 minutes per side for medium-rare. Transfer meat to cutting board and let rest for 6-8 minutes.
To Cook in skillet: Heat the skillet over high heat and drizzle with oil. Cook flank steak for about 3 minutes per side until medium rare.
Remove flank steak from heat source, and allow to rest. Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
To present: Arrange Salsa Verde Peppers on a cutting board or large serving platter, leaving a space in the center for the beef. Fan sliced flank steak down the center, and spoon Avocado Salsa Verde like a stream running down the center of the meat. Dollop with Salsa Verde Goat Cheese, and sprinkle with cilantro micro-greens. Serve with lime slices. Serves 6.
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