Thursday, October 7, 2010

quiero que la buena comida

Wow. What a stir I caused Tuesday night at at my cooking class when I announced that I am not a slave to Cafe Rio. For those of you not graced with a Cafe Rio in your neck of the woods, It is a Mexican American haunt, where patrons can order up cafeteria- style, dishes such as: burritos, tacos, and taco salads. The salads are really what has caused all of the buzz, topped with sweet pulled meats, cilantro, and a tomatillo dressing. Now, don't get me wrong, I do eat there on occasion...I even enjoy it. The deal is, that I don't crave it....because I can make my own similar dishes...So if I offended you...you are just plain WEIRD!
I have always had a flare for south of the border flavors...My dear aunt Sylvia, raised me on home made tamales, pasole, mole, and fried tortillas stuffed with pulled meats. So, naturally, I love to dish it up as much as I like to dish it out. Although, pulled meats are good, I tend to lean more towards larger bites of marinated meats rather than slow cooked (just a preference).
This recipe I am about to bestow on you is one of my favorites. It takes a few minutes of prep, a couple of hours of marinade time...and only a couple of minutes to cook. It is moist, tender, and flavor packed. Typically, I serve it over a salad or wrapped in warm home made tortillas with fresh salsa. I also love to tear fresh cilantro over the top with a squirt of lime. Check in soon, I will be posting the recipe for those fluffy flour tortillas hanging out in the background, as well as a trio of spicy pico-style salsas that will compliment many meals.

GRILLED FLANK STEAK
printable version
1/2 cup soy sauce
1/2 cup olive oil
¼ cup honey honey
3 large garlic cloves, minced
6 Tablespoons sweet red pepper relish
1/3 cup lime juice
Zest of one lime
2 Tablespoons mint
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1 2 1/4-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 2 hours, turning occasionally.
Prepare barbecue (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.

The recipe below is a great side dish to a variety of meals. It compliments tacos and such wonderfully!

CILANTRO LIME CORN
printable version
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1 large red peppers, sliced
6 ears of corn, sliced into inch thick wheels
1 Tablespoon finely grated fresh lime zest
2 teaspoons fresh lime juice, or to taste
1 Tablespoon chopped cilantro

Mix together the corn, red pepper, and beans and toss in a small amount of olive oil. Arrange on a baking tray and bake in the oven at 350 degrees for about 10 minutes.
Cook shallot in butter stirring, until softened. Remove from heat and stir in lime zest, cilantro, and lime juice. Add corn, red pepper, and salt and pepper – toss until covered with sauce.

4 comments:

Stephanie McGee said...

Mmmm...meat...Mexican...

Okay, maybe I didn't eat enough at lunch today.

Oh, and I will second the whole not craving Cafe Rio thing.

Louanne said...

Ai yi yi, that is an awesome plate of beef! Gosh, I so wish I lived in your neck of the woods so I could attend your cooking class!

Sara said...

Kindred...I tell ya Stephanie.
Louanne, I so wish you lived here as well, but I think you are just as good as I...maybe you should be teaching your recipies?

Pooh said...

My co-workers used to ask if I wantted to come along to Cafe Rio, or just Rio as they call it, but they don't even bother anymore. I think they're tired of seeing the look on my face when they say they're going to "Rio" for lunch. Blech.

I was at the salsa class and can I just say I STILL crave that meat? Oh. My. GOODNESS!