Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Canned/Bottled Goods

  • Fish Sauce 1 Tbsp

  • Sriracha Sauce 1 Tbsp

  • Honey 2 Tbsp

Produce

  • Cucumber 2

  • Coriander 2 Tbsp

  • Red Cabbage 1/4 head

  • Limes 3

Spices

  • Salt 1 Tbsp

  • Chilli Powder 1 Tbsp

Dry Goods

  • Arepa Mix 240 g

  • Peanuts 70 g

Pantry

  • Water 590 ml

  • Olive Oil 3 Tbsp

Preparation

  1. Make Arepa Dough

    Add ingredients to bowl. Mix well. Transfer dough to work surface; roll into a 2 inch log. Cut dough into 8 equal portions. Form each piece into flat discs, ? - ? inch thick. Let rest for 3 minutes.

    • 240 g Arepa Mix
    • 1 tsp Salt
    • 590 ml Water
  2. Pan Fry Arepas

    Pre-heat oil in pan over medium high. Add arepa discs in even layer to pan (place in batches if necessary). Pan fry for 4 to 5 minutes on each side or until golden brown. Remove from pan. Sprinkle with salt. Let cool. Slice in half.

    • 120 ml Olive Oil
    • 1 pinch Salt
  3. Make Thai Cucumber Salsa

    Add all ingredients to a bowl. Stir to combine.

    • 2, diced Cucumber
    • 70 g, chopped Peanuts
    • 1 Tbsp Fish Sauce
    • 2 Tbsp Honey
    • 1 Tbsp Sriracha Sauce
    • 2 Tbsp, chopped Coriander
    • 1, juiced Lime
    • 1 tsp Salt
  4. Prep Cabbage Slaw

    Add all ingredients to a bowl. Stir to combine.

    • 1/4 head, sliced Red Cabbage
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1, juiced Lime
  5. Sear & Season Steak

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & steak. Cook for 3 minutes or until golden brown; season halfway through.

    • 680 g, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1, juiced Lime
    • 1 Tbsp Chilli Powder
    • 1/2 tsp Salt
  6. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 760 kcal  
Total Fat 31.0 g 39%
Total Saturated Fat 8.0 g 41%
Unsaturated Fat 23 g  
Cholesterol 110 mg 37%
Sodium 2370 mg 100%
Total Carbohydrate 74 g 27%
Fiber Total Dietary 10 g 36%
Sugars Total 15 g  
Protein 48 g 95%
Vitamin C 60 mg 70%
Calcium Ca 133 mg 10%
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By Innit Culinary Team