Saturday, August 16, 2008

Easy Summer Meal

Here is a fantastically easy summertime dish that you should enjoy. Don't be intimidated by the tortillas-they are super easy to make and they don't have to be perfect. I have a word for food that isn't perfect..."rustic". I love to serve this with "Cafe Rio"-style Cilantro Lime dressing. If you can't stand cilantro, try parsley with it instead. Enjoy and let me know what you think.

Oh yes, by the way, thanks to Tricia Porter again for the great picture...you rock!


Grilled Flank Steak

1/2 cup soy sauce
1/2 cup olive oil
6 tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary
6 Tablespoons sweet red pepper relish
juice and zest of a lime
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
2-3 pound flank steak

Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate at least 2 hours and up to a day, turning occasionally.
Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Let stand 5 minutes. Cut across grain into thin strips.

Flour Tortillas

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
CILANTRO LIME DRESSING
1 buttermilk ranch dressing packet
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
4 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 tsp. jalapeƱo
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.

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