 March 27, 2005 |
 | Chef2Chef Classified Ads Section is Now Available! | | Recent News on the Chef2Chef News Desk | | Recipe Club: The Daily Grind or "All About Peppercorns" | | Visit our Newest Market Place Vendors | | Sweepstakes and Cool Things You Can Win at Chef2Chef.net | | Recipe of the Week: Peppered Steak Fajitas with Tomato Lime Salsa | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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This Week's Recipe Club: The Daily Grind or "All About Peppercorns" Date: March 28, 2005 - April 1, 2005
Guest Host: Chef David Nelson and Bruce Morgan
Theme: The Daily Grind - Monday: Peppercorn Varieties and Origins; Green Peppercorn Sauce; Grilled Flank Steak with Green Peppercorn Butter
- Tuesday: Grilled Asparagus with Pink Peppercorn Vinaigrette; Pink Peppercorn Sauce for Grilled or Broiled Fish; Minted Peas with Pink Peppercorns
- Wednesday: White Peppercorn Sauce for Halibut; Easy Egg Drop Soup; Oyster and Brie Stew
- Thursday: Black Pepper Crab and Prawns; Duck Breast au Poivre; Peaches with Balsamic Vinegar and Black Pepper
- Friday: Peppercorn Avocado Soup; Tuna Steaks with Peppercorns; Salmon in Vodka Cream Sauce with Green Peppercorns
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Today's Recipe: Peppered Steak Fajitas with Tomato Lime Salsa
Makes 6 servings
Ingredients: 2 wooden skewers, soaked in water for 30 minutes
1/3 cup CRISCO Oil
1/3 cup balsamic vinegar
2 teaspoons salt
1/4 cup fresh lime juice
2 pounds flank steak
2 onions, peeled, cut into 8 wedges each
2 -1/2 teaspoons coarsely ground black pepper
18 flour tortillas
Tomato Lime Salsa:
1 cup (about 2 medium) seeded, finely chopped tomatoes
1/3 cup seeded, finely chopped cucumber
1 medium avocado, peeled, pitted and chopped
1 tablespoon jalapeno, seeded and chopped
1 tablespoon grated lime zest, or the zest of 1 lime
1 tablespoon fresh lime juice
1 garlic clove, finely chopped
3 tablespoons chopped fresh cilantro
1 -1/2 tablespoons chopped fresh mint
1/4 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper
Garnish:
sour cream
lime wedges
Preparation:
Prepare grill.
Peppered Steak Fajitas:
Stir together Crisco Oil, balsamic vinegar, salt and lime juice in shallow dish. Add steak and onion wedges; marinate at room temperature for 10 minutes, turning once. Remove steak from marinade; pat dry and rub with coarsely ground black pepper; sprinkle with salt to taste.
Grill onions on medium-hot grill, turning occasionally, until tender, about 16 to 20 minutes. Add steak to grill after onions have been cooking for about 10 minutes. Cook 6 to 10 minutes total for medium-rare. Transfer to cutting board. Let stand 5 minutes before cutting across grain into thin slices.
Place tortillas directly on grill rack, while steak is resting. Turn once, until puffed slightly and browned in spots, about 1 minute total.
Tomato Lime Salsa:
Place all the ingredients in a glass bowl and mix well. Let stand for 30 minutes. Taste and adjust salt and pepper. Refrigerate until needed.
Serve at room temperature, using slotted spoon to drain excess liquid. Salsa can be made ahead, covered and refrigerated for up to 1 day. Serve steak, onions, salsa and sour cream wrapped in tortillas. Garnish with lime wedges.
Recipe from Crisco.com | Sponsored by |
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