Thursday, June 11, 2009
I just wanted to give everyone a heads up that this weekend is BIG APPLE BBQ it is held in Madison Square Park! Sadly, I won't make it this year, but I still suggest everyone get out there for some ribs and pulled pork sandwiches. It is one of the best weekends in the city and the weather is going to be perfect mid 70's not a cloud in the sky. So get out there and enjoy the best bbq from across the country. I know Max will be there (shout out) so grab you drinking and eating hats and get ready to get messy. A word to the wise, don't wear you Sunday best because Bar-B-Que sauce will fly.
Monday, June 1, 2009
I have recently developed a major crush on Tyler Florence. Before going away I saw his Cinco de Mayo special which had what looked to be an amazing marinade for steak fajitas. And it was!
Here I am in my new apron courtesy of Becca! Its monogrammed if you cant tell!
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- Brown rice and beans
- Pico De Gallo
- Good quality store bought salsa
1. In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef. I did not use the immersion blender and it worked our perfectly. Be careful not to marinate the beef for too long because the citrus will start to "cook" the meat as done in our ceviche.
2.Boil water for rice and beans. Follow instructions on box of rice. Rinse beans thoroughly and add to cooked rice.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. We left some of the marinade with the beef and then drained as we went. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
3. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
3. Thinly slice the steak against the grain on a diagonal. To make a fajita bowl, we started with lettuce.
4. Then added rice and beans.
5. Then add veggies.
6. Then add avocado.7. Then add steak.
8. Then cheese, sour cream and pico de gallo or salsa.These turned out amazingly well! It is really important to cut the meat against the grain so it isnt chewy and hard to eat. They were a healthy alternative to the mexican I craved. I also added Gator Sauce once I started eating for a little extra bite. Delic!