Fire Roasted Poblano Flank Steak over Cheesy Potato Grits

2016 AHF Culinary Competition Finalist Team
Kris Ankeny, MS, RD, CD, Director of Food and Nutrition Services and Chef Dugan Wetzel
Reid Health (Richmond, Indiana)

Grilled spice rubbed flank steak served over cheesy potato grits with a dark chocolate roasted poblano mole sauce, garnished with potato onion frites.

Prep Time: 35 min
Cook Time: 30 min
Yield: 12 servings

Download Recipe Below

Additional information

RECIPE TYPE	Culinary Competition Finalist
NUTRITIONALS	10-20g fat, 500-700cal/portion, 500-750mg sodium

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