Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds Beef Flank Steak

  2. 1/4 cup fresh cilantro, chopped

  3. Marinade:

  4. 3/4 cup fresh cilantro, chopped

  5. 1/2 cup chopped fresh mango

  6. 1/2 cup chopped fresh pineapple

  7. 1/3 cup fresh lime juice

  8. 1/3 cup olive oil

  9. 2 tablespoons achiote paste

  10. 2 cloves garlic, chopped

  11. Slaw:

  12. 1 package (16 ounces) coleslaw mix (about 7-1/2 cups)

  13. 1 small red onion, thinly sliced

  14. 1-1/2 cups chopped fresh mangoes

  15. 1-1/2 cups chopped fresh pineapple

  16. Pupusas:

  17. 2 cups instant corn masa

  18. 1-1/2 cups warm water, divided

  19. 1/2 teaspoon salt

  20. 1/4 teaspoon pepper

  21. 1 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 cup for dressing; cover and refrigerate. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Combine Slaw ingredients and reserved 3/4 cup marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve.

  3. Prepare Pupusas. Combine corn masa, 1-1/4 cups water, salt and pepper in large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into 5-1/2 to 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.

  4. Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired.

  5. Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired. Yield: 6 servings.


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