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Tag Archives: Cilantro

Citrus Marinated Flank Steak

Rarely do I ever feel the need to prepare red meat or want to eat it.  Something inside of me was craving flank steak.  My grandparents had prepared us some wonderful marinated flank steak the last time we were visiting.  Mr.Picky was a fan of this great flank steak, even though he is often not a fan of this cut of meat.

Looking for my recipe I was given, I was having no luck.  I searched everywhere for my disc full of recipes and could not find it.  Somewhere in our move I lost it, well not lost but put it somewhere special.  I remember just before we moved I came across it in an odd spot and put it somewhere for safe keeping.  I don’t often misplace things and searched every logical place.  One day I will find it.

Until I find it I found this recipe for Citrus Marinated Flank Steak.  The flavors seemed similar to what we ate and I figured it would do until I can get my hands on the right recipe.  This recipe turned out great, not quite as much flavor as I was expecting even after I  marinated it longer.  Mr.Picky approved and said I could prepare it again.

Marinated Flank SteakMarinated Flank Steak:

  • Juice of 1 orange
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 2 cloves garlic,crushed
  • 1 Tbs chipotle chili powder (I used regular so the kids could eat it)
  • 3 Tbs cilantro
  • 1 tsp cumin
  • 1 tsp salt
  • 2 lb. Flank steak

Score steak on both sides.

Place all ingredients besides the stead in a jar or blender, blend with an immersion blender until smooth.

Place steak in a plastic bag and pour in marinade.  Allow to marinade at room temperature for 2 hours.  Or overnight in the refrigerator.

Prepare the grill until high heat is reached and the coals are red hot.  Grill about 3-4 minutes on each side.  Move away from direct heat and cook another 10 minutes longer.  Meat should reach about 145 degrees.  This process took us a bit longer because we were cooking in the snow.

Remove meat to a cutting board, cover in foil and allow to rest for 10 minutes before slicing.  Slice meat against the grain in thin strips to serve.

Marinated Flank Steak
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Aunt Debbie’s Cantaloupe Salsa

Fruit with a bite is the perfect way to describe Aunt Debbie’s Cantaloupe Salsa.  Sometimes I skip the chips and eat it straight out of the bowl with a fork.  My Aunt Debbie married into the family and we warmed up quickly when she brought her famous salsa to a family get together.

Not only is this salsa super healthy, it is also flavorful and versatile.  Aunt Debbie said it is great on top of fish or chicken, she tops the chicken and fish with salsa covers and bakes.  I am going to have to make some to try this out.

Aunt Debbie's Cantaloupe Salsa

Cantaloupe Salsa:

  • 1 ripe cantaloupe seeded, peeled and diced into small bits
  • 2 bunches green onions, chopped
  • 2 -3 sweet bell peppers seeded and finely chopped any color—I like the red ones best
  • 2 large bunches of fresh cilantro—use just the tops and mince finely
  • Juice of 4 limes, you can add some zest if you need more lime flavor
  • 1 tablespoon of fresh ginger—you can use pre-minced if you don’t have fresh
  • 1 or 2 seeded jalapeño peppers,finely chopped
  • Optional—1-2 cloves of minced garlic

Combine all ingredients in a large bowl, best if the flavors are able to develop for an hour or two in the fridge.

This is a really forgiving recipe. Aunt Debbie has stretched the recipe for another meal by adding chopped apples, mango, peaches, or even tomatoes and sweet corn.

Green Chile Pork Mexi Bowls

A few years back I had started making a green chile pulled pork in the slow cooker to stuff into burritos.  While trying to eat healthier I was taking away the tortilla and making a Mexi bowl.  Mr.Picky thought mine looked good and tried one.  This is now one of his favorite meals.  The kids love it also anytime you get to choose your toppings it is interesting.

The toppings and options are limitless.  Mr.Picky enjoys these packed in his lunch.  If feeding a crowd I would double the meat and it is always fun to do a buffet style.  Or save the leftovers and make a big taco salad the next night.

Mexi-Bowls with green chile pulled pork

These are ideas for toppings that we have used in the past and the recipe for the green chile pork is to follow:

  • Mexican Rice (use the link for my version or used a box variety of your choice)
  • cooked or canned pinto/black beans (drained)
  • cilantro (chopped)
  • shredded cheese (we use mexican blend)
  • lime
  • avocado
  • corn
  • olives
  • tomato
  • onions or green onions
  • crushed tortilla chips
  • salsa
  • sour cream

 

Green Chile Pulled Pork:Green Chile Pulled Pork

  • 2-4 pound pork tip or loin roast, trimmed of fat
  • 1 cup onion, chopped
  • 1 (7 oz.) can green mild chiles
  • 1/2-1 jalapeño, seeded and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp smoked or regular paprika
  • 1/2 tsp chili powder
  • 1 -2 cloves garlic,minced

Place all ingredients in a slow cooker and give it a stir.  Cook on low for 6-8 hours, and high for about 3 hours.

Stir once or twice during cooking time.  During the last hour of cooking remove meat and shred with two forks.

Place meat back into cooking liquid and allow to absorb some of the juices for at least another 30 minutes on keep warm.

Mexi Bowls with green chile pulled pork

Mexi Bowls:

Usually we place rice on the bottom of the bowl, followed by beans and meat, then load them how you like.

Spicy Orange and Sweet Potato Salad

I took a gamble and stepped out of the box on Spicy Orange and Sweet Potato Salad.  I am a huge fan of sweet potatoes.  I prefer them any day to a regular white potato.

I tested this salad out at the birthday party for the kids.  Every summer event there is the same old  variation of potato salad which I do love but  I can’t help but mix things up.  This salad was a big hit and turned out great.  Thank you Rachel Ray, this recipe was published in the Everyday with Rachael Ray magazine June 2013 issue.

I doubled the recipe for the large crowd but probably could have kept it the same.  I guess not everyone has the love I have for sweet potatoes.  Or maybe I just always over-estimate how much a crowd will eat, but I suppose that is better than underestimating.  When hosting I always fear I will run out of food.

Spicy Orange and Sweet Potato Salad

Spicy Orange and Sweet Potato Salad:

  • salt and pepper, to taste
  • 2 lbs. boiled sweet potatoes, cooked until tender and cubed
  • zest and juice of 1 orange
  • 1 Tbs chipotle in adobe sauce, chopped
  • 1 1/2 tsp cumin
  • 2 Tbs cilantro, chopped
  • 3/4 cup mayonnaise
  • more cilantro for sprinkling

Peel and cube cooked potatoes and place in a large bowl.

Whisk together zest and juice of orange, chipotle pepper, and cumin.  Pour over potatoes and toss to coat, allow to sit for about five minutes.

Meanwhile stir together mayo and cilantro.  Now combine it all and season with salt and pepper.

Garnish with a bit more cilantro.  Yummy!

Spicy Orange and Sweet Potato Salad

Guacamole

Guacamole

I love to dip and eat tortilla chips, salty and savory is what I crave.  Not super fond of a guacamole with no chunky goodness.  This is how I make my guacamole.

Guacamole:

  • 4 ripe avocados (reserve one pit from avocado)
  • Juice of 1 large or 2 small limes
  • Cilantro, small handful rinsed and chopped
  • 1/2 tsp sea salt
  • 1 small tomato, diced
  • 1/2-1 (depending on heat) jalapeno, minced
  • 1/4 tsp chili powder
  • 1/4 cup onion (red or sweet), chopped

Combine all ingredients in a bowl.Guacamole

Mix with a spoon until desired texture is reached.  Refrigerate with the pit of one avocado in the bowl, this will keep your guacamole from browning.

Serve with chips, veggies, or as a topping.

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