RONNIE WOO AND FRESH EXPRESS
A FRESH TAKE ON GLOBAL FLAVOR
Tender New York steak is slathered in a Gochujang-based sauce and then broiled until medium rare. After resting, the steak is chopped into bite-sized pieces and tossed with the Fresh Express® Sunflower Crisp Salad Kit. All that goodness is then stuffed into crispy taco shells and drizzled with a cilantro-lime sour cream, and garnished with green onions, ensuring that you get a little bit of everything in every crunchy and delicious bite.
Position a rack at the top of the oven and preheat the oven to broil. In a small bowl, mix together the yogurt, cilantro, and lime juice, adding a little cold water until you reach your desired consistency. Keep in the fridge until needed.
In a small bowl, whisk together the Gochujang, maple syrup, sesame oil, and garlic cloves. Set aside.
Line a rimmed baking sheet with tin foil. Slather both sides of the steak with the Gochujang sauce and place in the center of the prepared baking sheet. Broil until slightly charred in some spots, 8-10 minutes. Let the steak rest while you toss the salad.
In a large bowl, mix together all the ingredients from the Fresh Express® Sunflower Crisp Salad Kit.
Chop the steak into bite-sized pieces and add to the salad mix along with the shredded cheese. Toss everything together and then fill the taco shells. Drizzle with the cilantro-lime sauce and garnish with scallions.
- 1 package Fresh Express® Sunflower Crisp Salad Kit
- 1/2 cup full-fat Greek Yogurt
- 1/2 cup finely chopped cilantro,
- Juice of 1 lime
- 3 tablespoons Gochujang
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 5-6 cloves garlic,
- 3/2 pounds flank or skirt steak
- 1 cup shredded cheese,
- 12 crispy taco shells (store-bought or homemade)
- 1/4 cup chopped scallions (dark green parts only),
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