4 medium limes
1/2 teaspoon salt
1/4 cup olive oil
12 corn tortillas
1 small onion
1/2 teaspoon crushed red pepper
4 small tomatoes
1 (1 1/2 pound) flank steak
2 medium avocados
1 teaspoon chili powder
About 5-6 hours before serving:
Grate peel and squeeze lime juice. Chop onion. In 13 x 9-inch dish, combine lime juice, lime peel, onion, chili powder, red pepper and salt. Add steak, turn and marinate for 4-5 hours, turning several times.
About 1 hour before serving:
Remove steak from marinade. Pour marinade into a 1-quart saucepan, heat to boil, boil 5 minutes and pour into small bowl. Beat with fork while adding olive oil in thin stream. Set aside.
Cut tomato wedges, cut avocados into thin wedge, and warm tortillas in oven.
Grill steak 5-10 minutes. Cut in thin diagonal slices.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, October 26, 2008
South American Favorite - Flank Steak With Chimichurri Sauce
1 (1 1/2 pound) beef flank steak
4 cloves garlic, minced
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup minced parsley
1 teaspoon crushed red pepper
Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in non-reactive dish. Shake remaining ingredients in tightly covered jar. Pour 1 cup of the sauce over beef. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.
Remove beef from sauce. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium. Cut beef diagonally across the grain into thin slices.
Serve with reserved sauce.
4 cloves garlic, minced
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup minced parsley
1 teaspoon crushed red pepper
Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in non-reactive dish. Shake remaining ingredients in tightly covered jar. Pour 1 cup of the sauce over beef. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.
Remove beef from sauce. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium. Cut beef diagonally across the grain into thin slices.
Serve with reserved sauce.
Southwestern Favorite - Cowboy Smothered Steak
Serves 6.
1 (2 pound) round, chuck or rump roast
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 stalk celery, thinly sliced
1 (16 ounce) can stewed tomatoes, undrained
Combine flour, salt and pepper. Beat onto both sides of meat.
In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender.
1 (2 pound) round, chuck or rump roast
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 stalk celery, thinly sliced
1 (16 ounce) can stewed tomatoes, undrained
Combine flour, salt and pepper. Beat onto both sides of meat.
In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender.
English Favorite - Beef Wellington
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.
This is a whole filet of beef with a mushroom filling, covered with a decorative puff pastry crust and served on a large platter with watercress garnish and/or accompanying vegetables.
Preliminary Baking: This stiffens the meat so that it will hold its shape in the crust. Rub the meat with cooking oil and bake 30 minutes at 400 degrees or until the thermometer registers 120 degrees F., turning the meat once and basting it with the fat in the pan.
Mushroom Duxelles:
3 Tb. butter, unsalted
1 lb. mushrooms, chopped
4 Tb. shallots, minced
½ cup dry sherry
¼ cup parsley, chopped
salt/pepper, to taste
Melt butter, add mushrooms and shallots and cook until the mushrooms lose their liquid, about 7-8 minutes. Add sherry and parsley and boil until all liquid has evaporated. Season with salt and pepper.
Pastry:
2 lbs. of puff pastry; at least 1 will be needed for the meat and extra for the decorations.
Assembling and Baking:
Place the beef on top of the dough and cover with the mushroom duxelles. Roll the remaining dough around the meat so that it is completely covered. Paint pastry with an egg glaze of 1 egg yolk beaten with 1 t. water. Make decorations of strips, circles, leaf shapes, or diamonds. Canapé cutters can be used. Paint with the egg glaze. Make several small vent holes in the pastry for escaping steam. Chill 1-2 hours in the refrigerator.
Bake 20 minutes at 450 degrees until the pastry starts to brown (130-140 degrees F. for rare). Test with a meat thermometer. Let stand 15 minutes. Carve with a sharp serrated edge knife. Garnish with watercress.
Vegetables:
Baked stuffed mushroom caps, cherry tomatoes stuffed with spinach or sour cream and caviar, braised lettuce, asparagus tips, or other colorful vegetables.
This is a whole filet of beef with a mushroom filling, covered with a decorative puff pastry crust and served on a large platter with watercress garnish and/or accompanying vegetables.
Preliminary Baking: This stiffens the meat so that it will hold its shape in the crust. Rub the meat with cooking oil and bake 30 minutes at 400 degrees or until the thermometer registers 120 degrees F., turning the meat once and basting it with the fat in the pan.
Mushroom Duxelles:
3 Tb. butter, unsalted
1 lb. mushrooms, chopped
4 Tb. shallots, minced
½ cup dry sherry
¼ cup parsley, chopped
salt/pepper, to taste
Melt butter, add mushrooms and shallots and cook until the mushrooms lose their liquid, about 7-8 minutes. Add sherry and parsley and boil until all liquid has evaporated. Season with salt and pepper.
Pastry:
2 lbs. of puff pastry; at least 1 will be needed for the meat and extra for the decorations.
Assembling and Baking:
Place the beef on top of the dough and cover with the mushroom duxelles. Roll the remaining dough around the meat so that it is completely covered. Paint pastry with an egg glaze of 1 egg yolk beaten with 1 t. water. Make decorations of strips, circles, leaf shapes, or diamonds. Canapé cutters can be used. Paint with the egg glaze. Make several small vent holes in the pastry for escaping steam. Chill 1-2 hours in the refrigerator.
Bake 20 minutes at 450 degrees until the pastry starts to brown (130-140 degrees F. for rare). Test with a meat thermometer. Let stand 15 minutes. Carve with a sharp serrated edge knife. Garnish with watercress.
Vegetables:
Baked stuffed mushroom caps, cherry tomatoes stuffed with spinach or sour cream and caviar, braised lettuce, asparagus tips, or other colorful vegetables.
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