Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with non-stick cooking spray.
Step 2
Toss
Bread (720 mL)
with
Extra-Virgin Olive Oil (30 mL)
,
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Bake for about 10 minutes or until golden brown. When done, remove from oven and let cool.
Step 3
Rub the
Tabasco® Chipotle Pepper Sauce (30 mL)
on both sides of the flank steak along with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 4
Preheat a grill to medium-high heat. Cook the steak about 5-6 minutes on the first side, flip, and cook for additional 3-4 minutes or until slightly pink in the middle. Remove from heat and set aside to rest before slicing into strips.
Step 5
Preheat a skill to medium-high heat. Rub the
Shrimp (9)
with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Add
Extra-Virgin Olive Oil (30 mL)
and shrimp to the skillet cooking the shrimp one minute per side.
Step 6
As soon as they begin to curl up, remove them from the skillet.
Step 7
To make the salad, add croutons,
Cucumbers (390 g)
,
Grape Tomatoes (610 g)
, shrimp,
Flank Steak (455 g)
,
Okra (100 g)
,
Red Onions (160 g)
,
Fresh Chives (to taste)
,
Extra-Virgin Olive Oil (60 mL)
, and
Balsamic Vinegar (to taste)
. Season with salt and pepper.
Step 8
Garnish with
Fresh Basil (to taste)
, toss, and serve.
