02-01-10
Semi-Homemade Fajita Skewers
Makes 4 Servings
Ingredients:
1/4 cup lime juice
1 tablespoon chopped garlic
1 tablespoon hot sauce
1 tablespoon canola oil
1 tablespoon chili powder
Kosher salt
Freshly ground black pepper
2 green peppers
2 medium onions
1 1/2 pounds top round
1 cup sour cream, to serve
2 tablespoon chopped cilantro, for garnish
8 wooden or medal skewers
Directions:
In a large resealable mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.
Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.
Mix the reserved marinade with the sour cream and refrigerate.
If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.
Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnished with the flavored sour cream and cilantro. Reserve any extras for online round 2 recipe, Tortilla Pizza.
01-10-10
Carne Asada Marinade
As seen on the following website: http://allrecipes.com/Recipe/Lisas-Favorite-Carne-Asada-Marinade/Detail.aspx?ms=1&prop25=29762500&prop26=DailyDish&prop27=2010-01-09&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak
Directions:
1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
NUTRITION INFORMATION: Per serving: 207 calories; 14 g fat; 1 g fiber; 5 g carbohydrates