30 ∙ page title
page title ∙ 31
Marinated Flank Steak
1lb flank steak, cut into minimum
number of pieces fitting Air Fryer
(usually 2)
1 cup orange juice
4 cloves garlic, minced
2 shallots, minced
1 cup cilantro, chopped
INGREDIENTS:
31
30
DIRECTIONS:
Combine flank steak with all marinade ingredients and toss to combine. Let marinate for a minimum of
4 hours, or overnight. Remove steak from marinade. Heat a medium sauté pan with the vegetable oil on
high heat. Add the steak and sear each side for 2-3 minutes, or until well browned. Place the steak into the
Air Fryer, 1 at a time, and air fry for 30-40 minutes depending on desired doneness. Pour the remainder of
marinade into a sauté pan and cook on medium heat for 10-15 minutes. Remove the marinade from the
heat and strain to extract jus. Remove steak from the Air Fryer and let rest for 10 minutes. Slice into ½” cubes.
Assemble tacos with corn tortillas, steak, avocado, tomato, and cilantro. Serve with small bowl of jus,
if desired.
Pro Tip:
30 minutes will result in a medium-rare steak. Add time for more well-done steaks.
Cooking the marinade for longer periods of time will result in thicker and saltier just as the water reduces.
Adjust cooking times depending on your level of desired thickness and taste.
Carne Asada
tacos
6 chicken thighs, boneless, skinless
2 tsp kosher salt
1 tbsp unsalted Cajun seasoning
1 cup all-purpose flour
2 eggs, beaten
2 cups unsalted, plain breadcrumbs
INGREDIENTS:
DIRECTIONS:
Toss chicken thighs with salt and Cajun seasoning until well covered. Dredge thighs into
flour and shake off excess. Dip thighs in egg mix, then breadcrumbs to cover thoroughly.
Place thighs 2 at a time into the Air Fryer and air fry for 20-25 minutes, or until the internal
temperature of the thighs reaches 178ºF, and juices run clear. Serve with maple syrup, if
desired.
Cajun Fried
Chicken Thighs
2 habanero peppers,
seeded, chopped (optional)
3 tbsp soy sauce
4 adobo peppers in chipotle
sauce, chopped
1 lime, juiced
15 grinds black pepper
¼ cup basil, chopped
1 tbsp vegetable oil
For Tacos
8” corn tortillas
¼ cup cilantro, chopped
½ avocado, sliced
10 cherry tomatoes, halved
DCAF151_20180926_v2.indd 30-31
10/1/18 10:48 AM
