Shredded Flank Marinade With Hash Brown

Sonia Heselton

Here is one of my favorite recipes for this sumptuous meat. To balance the flavors and texture, I serve it with hash brown and fresh tomatoes salad.

1 cup red cherry tomatoes

1 cup yellow cherry tomatoes

2lb Flank Steak

½ teaspoon salt

1 teaspoon chives

1 ½ cups shredded potatoes

¼ Olive Oil

1 ½ spiiCery Organic Stew Powder

1 lime

1 teaspoon spiiCery Organic Kale Powder

1 egg

Marinade Flank for 6hrs in spiiCery Organic stew powder and add salt. In a preheated oven at 2500c place flank in foil and leave in the oven for 4hours. Remove the steak and allow cool, then shred and set aside.

Get shredded potatoes wash and properly strain, make sure it is dry before adding salt and egg. In a large heavy skillet, heat olive oil over medium heat shape the hash brown and cook for 2-3mins on both sides. Transfer to plate and cover with foil.

Combine chopped cherry tomatoes, add spiiCery Organic Kale powder, add salt and drizzle Olive oil and serve.

To serve, place shredded Flank on hash brown and sprinkle with chives. Serve with tomatoe salad with a lime wedge.

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