Ingredients
- ½ cup Pomegranate Molasses
- 3 tbsp Sriracha
- ¼ tsp Katy’s Kitchen Ground Cayenne Pepper
- ¼ tsp Katy’s Kitchen Ground Cinnamon
- 6 oz Gold Canyon Premium Angus Skirt Steaks, trimmed, grilled, sliced
- 2 each Vista Verde Flour Tortillas, grilled, warmed
- ¼ cup Pomegranate Arils
- ¼ cup Markon First Crop Mint
- 2 tbsp Cobblestreet MKT. Goat Cheese Crumbles
DIRECTIONS
For the spiced pomegranate molasses, combine molasses, Sriracha, cayenne pepper, and cinnamon. Use within 5 days.
Grill skirt steak to desired doneness. Grill tortillas on each side.
Plate 2 tortillas and top each with 3 oz sliced skirt steak, and 1 tbsp of pomegranate arils, then drizzle of spiced pomegranate molasses.
Garnish with mint, goat cheese crumbles, and serve.
Recipe Submitted from Mission Foodservice
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