Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

August 7, 2010 at 12:48 pm (ancho chili powder, avocado, black pepper, bottled hot sauce, cabbage, chili powder, chipotle chili powder, cilantro, corn tortillas, flank steak, fresh tomatoes, lime juice, limes, Main Dish, Mexican, salt, sweet onions, vidalia onions)

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Serves 4.

Steak:
1 T chili powder
2 t grated lime rind
1/2 t salt
1/2 t chipotle chile powder
1/4 t freshly ground black pepper
1 (1 lb) flank steak, trimmed
Cooking spray
Salsa:
1 C diced peeled avocado
3/4 C finely chopped tomato
1/3 C finely chopped Vidalia or other sweet onion
1/4 C chopped fresh cilantro
1/2 t grated lime rind
2 T fresh lime juice
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
Remaining Ingredients:
8 (6″) corn tortillas
2 C very thinly sliced green cabbage
~~~~~~~~~~~~
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

2. Prepare grill to medium-high heat.

3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.

5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 C salsa and 1/4 C cabbage.

1 Comment

Chipotle Peanut Brittle

April 29, 2009 at 10:25 am (7 ingredients or less, almonds, baking soda, butter, candy, chipotle chili powder, granulated sugar, light corn syrup, peanuts, pecans, stovetop, vegetable cooking spray)

Cooking spray
1 C sugar
1 C light corn syrup
1 T butter
11.5-oz container salted, dry-roasted peanuts
1 1/2 t baking soda
1 t chipotle chile powder
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Line a large baking sheet with parchment paper; coat paper with cooking spray.

2. Combine sugar, corn syrup and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)

3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings of 1 oz each.

Variation: Substitute pecans or almonds for the peanuts if you prefer.

Leave a Comment

Red-Pepper Chicken

March 22, 2008 at 8:31 pm (black pepper, boneless skinless chicken breast, chipotle chili powder, cilantro, escarole, garlic, grape tomatoes, grill, heavy cream, Main Dish, olive oil, onion, red bell peppers, roasted red peppers, salt, stovetop)

Red-Pepper Chicken

Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.

Leave a Comment

Creamy Red-Pepper Sauce

March 22, 2008 at 8:18 pm (chipotle chili powder, cilantro, frozen peas, garlic, grape tomatoes, ground cumin, heavy cream, olive oil, onion, red pepper (cayenne), roasted red peppers, salt, sauce, stovetop)

roasted red peppers
Makes: 4 cups.
Prep: 15 minutes.
Cook: 15 minutes.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
12 oz jar of roasted red peppers, drained and pureed
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper or cayenne pepper
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1/2 cup chopped cilantro
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until golden. Add garlic; cook 1 minute.

2. Add pepper puree, cream, salt, cumin and ground chipotle. Bring to a boil. Lower heat to medium low; simmer, covered, 5 minutes. Add peas, tomatoes, cilantro; cook for 1 minute.

2 Comments