Recipe Credit: Ericka Sanchez (@nibblesandfests)
14
INGREDIENTS
Servings: 8 to 10
INGREDIENTS
- Steak
- 1 1/2 pounds flank steak
- 1/3 cup Cholula® Chili Garlic Hot Sauce
- 1/3 cup fresh cilantro, chopped
- 1/3 cup red onion, sliced
- 2/3 cup freshly squeezed orange juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Shrimp
- 1 pound large raw shrimp, cleaned
- 1/2 cup Cholula® Reserva Tequila & Lime Hot Sauce
- 1/3 cup red onion, chopped
- 1/3 cup fresh cilantro, chopped
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- 1 For the Steak, mix all ingredients in a resealable plastic bag. Massage steak, turning to coat evenly. Marinate in refrigerator overnight.
- 2 Heat a grill pan over medium heat. Cook steak on both sides, turning halfway through, about 8 - 10 minutes. Make sure beef reaches internal temperature of 130°F. Remove from heat, place on clean cutting board and let rest for 10 minutes. Slice across the grain and arrange on a serving platter.
- 3 Meanwhile, for the Shrimp, mix all ingredients in a large bowl.
- 4 Using the same grill pan, heat over medium heat. Add shrimp and remaining contents of the bowl to grill pan; cook, stirring frequently, just until shrimp is no longer pink and cooked through, about 6 minutes.
- 5 Add shrimp to serving platter with steak. Serve with warm corn tortillas, sliced radishes and lime wedges.
