This was one of those impromptu recipes that worked out really well for a weeknight!
Cooking Ingredients:
The steak:
1.5 lbs. of skirt steak
1 tablespoon garlic salt
1 tablespoon pepper
1 tablespoon Teriyaki
1 tablespoon Worchestershire
pinch of red pepper flakes
The salad:
2 organic romaine hearts, washed and sliced
1 avocado, cubed
1 roma tomato, diced
Grilled vegetables:
1 organic bell pepper, sliced
1/2 medium vidalia onion, sliced
1 tablespoon butter, cubed
1 tablespoon Canola oil
1/2 tablespoon cumin
1/2 tablespoon garlic salt
1/2 tablespoon bouillon granules
black pepper to taste
Dressing:
1 cup of light sour cream
1 cup of organic salsa
Extra:
mammoth jalapeno for grillling
Cooking Instructions:
Marinate your steak with garlic salt, pepper, red pepper flakes, and Teriyaki on one side. Flip and season with remaining ingredients on the other. Allow to marinate for as long as you can on a platter in the refrigerator. Take your platter out of the refrigerator and bring to room temperature before grilling. Prepare your vegetables and add all ingredients to a cast iron skillet, with the oil and butter in the bottom of the skillet. Preheat your grill to medium. Place the steak and cast iron skillet with veggies on your grill and grill until your steak is of the desired temperature. This being such a thin cut of meat, it will not take long- about 4 minutes on each side. Occasionally stir the vegetables that are in your skillet. Also grill your mammoth jalapeno turning every three minutes. You will blister the skin of the pepper and it will turn black. Remove your steak and veggies and let it rest while you chop your salad and prepare your dressing. For the dressing, just mix the light sour cream and salsa together until they are combined. Slice your steak into thin strips and serve everything on top of your romaine hearts.
Cooking Ingredients:
The steak:
1.5 lbs. of skirt steak
1 tablespoon garlic salt
1 tablespoon pepper
1 tablespoon Teriyaki
1 tablespoon Worchestershire
pinch of red pepper flakes
The salad:
2 organic romaine hearts, washed and sliced
1 avocado, cubed
1 roma tomato, diced
Grilled vegetables:
1 organic bell pepper, sliced
1/2 medium vidalia onion, sliced
1 tablespoon butter, cubed
1 tablespoon Canola oil
1/2 tablespoon cumin
1/2 tablespoon garlic salt
1/2 tablespoon bouillon granules
black pepper to taste
Dressing:
1 cup of light sour cream
1 cup of organic salsa
Extra:
mammoth jalapeno for grillling
Cooking Instructions:
Marinate your steak with garlic salt, pepper, red pepper flakes, and Teriyaki on one side. Flip and season with remaining ingredients on the other. Allow to marinate for as long as you can on a platter in the refrigerator. Take your platter out of the refrigerator and bring to room temperature before grilling. Prepare your vegetables and add all ingredients to a cast iron skillet, with the oil and butter in the bottom of the skillet. Preheat your grill to medium. Place the steak and cast iron skillet with veggies on your grill and grill until your steak is of the desired temperature. This being such a thin cut of meat, it will not take long- about 4 minutes on each side. Occasionally stir the vegetables that are in your skillet. Also grill your mammoth jalapeno turning every three minutes. You will blister the skin of the pepper and it will turn black. Remove your steak and veggies and let it rest while you chop your salad and prepare your dressing. For the dressing, just mix the light sour cream and salsa together until they are combined. Slice your steak into thin strips and serve everything on top of your romaine hearts.
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