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Citrus-Garlic Flank Steak

Citrus-Garlic Flank Steak

by Pam on June 3, 2013

I found this recipe on Closet Cooking[1] that looked like it would satisfy my Mexican food craving. I made a Fruit Salad with Citrus-Honey Dressing[2] and a Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro[3] for dinner to pair with this flank steak. I let the meat marinate for 6 hours and it turned out flavorful, tender, and juicy. We all loved the steak, especially my daughter, who took some of  the leftovers to school in her thermos the next day. The steak was extra tasty with some fresh lime juice squeezed over it. I made my husband some burritos the next day using the black bean salad and the flank steak, he said they were fantastic. Thanks for the terrific recipe Kevin!

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

 



Print[4]

Save[5]



Citrus-Garlic Flank Steak






Ingredients:

1 1 lb lean flank steak
2 tbsp vegetable oil
1/4 cup fresh orange juice (about 1 orange)
2 tbsp lime juice (about 1 lime)
1/2 jalapeno, finely diced
2 tbsp cilantro, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

  1. ^ Closet Cooking (www.closetcooking.com)
  2. ^ Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
  3. ^ Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Low Fat Creamy Mushroom Soup

A velvety mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Most of those photos are pretty bad, so I am slowly re-shooting them. The photo just didn’t do this soup justice – it’s so flavorful and light at the same time, even my teen who could care less about eating “light” often requests this.

And, it’s so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn’t substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.

Enjoy!

Low Fat Creamy Mushroom Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 1/4 cup Old Points: 1 pts • Points+: 2 pts
Calories: 65 • Fat: 2 g Carb: 11 g Fiber: 1 g Protein: 3 g
Sugar: 3 g
Sodium: 571 mg

Ingredients: 
 

  • 3 tbsp flour
  • 4 cups water
  • 4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)
  • 5 oz shiitake mushrooms, sliced
  • 8 oz baby bella, sliced
  • 1 celery stalk
  • 1 tbsp light butter (optional)

Directions:
Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.  

Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup in the blender, then return back to the pot.

the most beautiful photos of Italian dishes – Italian Cuisine

the most beautiful photos of Italian dishes

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The Culinary Team Palermo dell 'Palermo Association of Chefs and Confectioners won the medal of bronze at the 2020 Stuttgart Olympics. Led by team chef Gaetano Megna, the team designed and created a cold table with many preparations that were brought to the attention of international judges. Among these: three appetizers, four finger food (2 hot and 2 cold), a festive buffet dish, a five-course gourmet menu, four friandises and four desserts. "The common denominator of these dishes", explains Mario Puccio, a member of the team and vice-president of the association, "is the desire to reproduce shades of shades starting from a single color in a single plate".

In the gallery the images of the dishes that led to the bronze victory

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