Healthy options for tailgating

Amped Up: Healthy tailgate options

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.


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.

Serves 6.

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.


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