GOLDEN VALLEY, Minn -- Kowalski’s Culinary Director and huge Vikings fan Rachael Perron joins us in the KARE 11 backyard to share a delicious tailgate recipe that’s better-for-you than a brat or burger, and shows tons of purple pride.
SKOL VIKINGS STEAK TACO TAILGATE
2 lb. marinated grass-fed flank steak
12 (6" diameter) whole wheat tortillas
- Purple and Gold Salsa
- other toppings, your choice: thinly sliced radishes, fresh cilantro, sliced avocado and crumbled queso fresco
- yellow and blue corn tortilla chips, for serving
Preheat grill or broiler to high; grill or broil steak for 4-5 min. per side until desired doneness is reached. Allow steak to rest for 10 min. Heat tortillas a few at a time on still-hot grill just until warm and pliable, turning once (about 1 min. total). Slice steak thinly on the diagonal. Fill warm tortillas with slices of steak and top with salsa and other toppings of your choice; serve immediately. Serve remaining salsa with tortilla chips.
Good to Know: Find marinated flank steak in flavors like Southwest and JD Barrel Bourbon in the Service Case in the Meat Department, or substitute your favorite bottled marinade.
PURPLE & GOLD SALSA: In a medium mixing bowl, combine :
1 cup diced seedless purple grapes
1 cup diced organic black plums
1 cup diced mango
½ cup diced red (purple) onion
1 minced jalapeño pepper,
zest and juice of 1 lime
Season with kosher salt and freshly ground Kowalski’s Black Peppercorns to taste.