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  • 1 lb flank steak


  • 1/4 tsp EACH salt, pepper, garlic powder and chili powder
  • 1 tsp brown sugar
  • 1 tbsp canola oil


  • 4 cup mixed salad greens
  • 1/2 cup EACH black beans and corn
  • 1 cup cherry tomatoes, halved
  • 1/2 large English cucumber, chopped
  • 1-2 avocado, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup dry-roasted peanuts, roughly chopped
  • Optional garnish: corn chips


  • 1/2 cup canola oil
  • 2 tbsp smooth peanut butter
  • juice of 1 lime
  • 1/4 tsp minced garlic
  • 1 minced garlic
  • 1 tbsp honey
  • Salt and pepper

Incorporate rub ingredients and sprinkle evenly on both sides of the steak, drizzle with oil and set aside in the refrigerator to marinade 4 hours minimum to 12 hours maximum. Add all dressing ingredients and blend together, set dressing aside. Place marinated flank steak on medium heat grill; sear each side until the internal temperature reaches 145˚F or (63˚C). Allow the steak to rest 5-10 minutes, slice against the grain into strips. Combine all salad ingredients together, dress salad with dressing and top with barbecued flank steak strips. Garnish with corn chips and a lime wedge.

Recipe developed and written by Adriana Barros PHEc

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