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

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Additional information

RECIPE TYPE

CULINARY COMPETITION FINALIST
NUTRITIONALS

10-20g fat, 500-700cal/portion, 500-750mg sodium

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