Prep: 70 minutes (1 hour for marinade), Cook: 20 minutes
1 (16 ounce) jar chunky salsa
¼ cup vegetable oil, divided
2 tbsp chopped fresh cilantro
1 tbsp chili powder
2 cloves garlic, minced
½ tsp ground cumin
½ tsp salt
1 pound sirloin steak - cut into 2 inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
8 (6 inch) flour tortillas
¾ cup sour cream, for topping
In a medium bowl, combine the salsa, 2 tbsp of oil, cilantro, chili powder, garlic, cumin and salt. Mix together well, stir in the beef strips, cover.
Marinate in the refrigerator for at least 1 hour.
After the meat has marinated, heat the remaining oil in a large skillet over medium high heat.
Place the red bell pepper, green bell pepper and onion in the oil and sauté for 5 to 6 minutes, or until the onion is slightly golden and the peppers are tender.
Stir in the beef mixture and sauté for 7 to 8 more minutes, or until the meat is no longer pink.
Serve in the warmed tortillas and top with sour cream.
Flank Steak Adobo:
Prep: 30 mins - 6 hours (marinade), Cook: 14-20 minutes
2 pounds Flank steak
1 tbsp Garlic, minced
1 tbsp Cumin
2 tbsp Creole mustard
2 tbsp Olive Oil
3 tbsp Red wine vinegar
1 ½ tsp Oregano
1 ½ tsp Paprika
Mix the garlic, cumin, mustard, oil, vinegar, oregano and paprika in a large bowl.
Add the flank steak and marinate for at least 30 minutes (6 hours preferably), turning often.
Place the steak on the grill.
Baste with the marinade and turn the steak after 7-10 minutes.
Cook to the desired temperature.
Thinly slice across the grain of the meat.
Roast Leg of Lamb with Rosemary:
Prep: 15 Minutes, Cook: 80 Minutes
¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
1 teaspoon coarse sea salt
5 pounds whole leg of lamb
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.
Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450° F (230° C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake for 20 minutes.
Reduce heat to 400° F (200° C) and roast for 55 to 60 more minutes for medium rare.
Marinating the lamb overnight is the key to flavor!
Szechuan Grilled Flank Steak:
20 minutes (not including marinade time)
1 & ¼ to 1 & ½ pounds beef flank steak
¼ cup soy sauce
¼ cup seasoned rice vinegar
2 tbsp Oriental sesame oil
4 cloves garlic, minced
2 tsp minced fresh ginger
½ tsp crushed red pepper flakes
¼ cup water
½ cup thinly sliced scallions
2 to 3 tsp sesame seeds, toasted (4-5 minutes at 400 degrees)
Combine soy sauce, vinegar, oil, garlic, ginger, and red pepper in a small bowl. Marinate the flank steak with the mixture in the refrigerator for 3 hours, turning once halfway through.
After the marinade time, drain the steak, saving the marinade in a small saucepan. Prepare and pre-heat your broiler or outside grill.
Place steak on the grid (if on a BBQ grill) or on a drainable broiling pan, and cook for 14-18 minutes for medium. (Cooking time may be less [12-15 minutes] in an oven-broiler) Turn the steak once halfway through the grilling time.
While the steak is cooking, add the water to the marinade you saved in step 2. Bring it to a boil over high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Transfer the steak to a cutting board and slice across the grain into thin slices. Arrange in a fan pattern on the plate and drizzle some of the sauce overtop. Sprinkle the scallions and sesame seeds over top for a wonderful garnish.
Remember to peel the fresh ginger with a vegetable peeler before mincing. Use a paring knife to chop the ginger. You'll need about a 1 inch square piece of ginger for 2 teaspoons. Also, the sesame seeds are, of course, optional, although it does add a nice touch.