Tag: recipes

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.

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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

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

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Dairy-free beef stroganoff

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Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Mid-price

Traditionally beef stroganoff is made with soured cream but in this dairy-free beef stroganoff we’ve used a non-dairy alternative to cream (there are several available made from oats or soya) and added a little lemon juice to give the slight sharpness of soured cream. Beef stroganoff is a quick dish to make using tender cuts of beef such as rump or sirloin steak. However to cut the cost you can use lean pork steaks instead and even lambs liver cut into strips is very tasty cooked this way. Served with boiled rice and a crisp green salad it makes a delicious speedy meal.

Ingredients

2tbsp olive oil
500g rump or sirloin steak, cut into strips
1 onion, chopped
175g chestnut mushrooms, sliced
250ml dairy-free oat or soya cream substitute
1tbsp tomato puree
1tsp Dijon mustard
1tsp paprika
Juice of 1 lemon
Rice, to serve

That’s goodtoknow

For vegetarians omit the beef steak and serve the mushroom sauce with Quorn peppered steaks.

Method

Heat the oil in a large frying pan. Add the strips of steak and fry over a high heat for 2 mins until browned. Remove from the pan with slotted spoon and set aside.
Reduce the heat, add the onion and cook for 3-4 mins until softened. Add the mushrooms and cook for 2 mins, stirring occasionally. Pour in the cream and add the tomato puree, mustard and paprika. Season with salt and freshly ground pepper and heat, stirring, until hot but not boiling.
Return the beef to the pan and simmer for 2 mins to heat through. Season with lemon juice to taste and add a little boiling water from the kettle if the sauce is too thick. Serve with rice.

By Nichola Palmer

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Homemade burgers

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Serves: 4
Prep time: 20 mins
Cooking time: 10 mins

(3-5 mins on each side)
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

Homemade beef burgers are much tastier than shop-bought – and they aren’t much harder to make. All you need to do is combine a little mince with some binding agents and a little flavouring. Our homemade burger recipe is perfect for the BBQ or for a family meal – and if you make them from scratch, you know exactly what’s going in them! You can use classic beef mince to make these burgers or replace it with turkey or pork for a lighter taste – or vegetarian mince like Quorn can be used as a meat substitute

Ingredients

500g good quality mince
Good pinch of oregano
1tsp salt
Pinch of black pepper
Handful of breadcrumbs
1 egg, lightly beaten

To serve:

Loaf of ciabatta
1 iceberg lettuce
4 medium tomatoes

That’s goodtoknow

Top tip: The eggs and breadcrumbs aren’t essential but will help bind the ingredients together.

Method

Place all of the burger ingredients in a large bowl and mix together or whizz all the ingredients in a food processor until the mixture starts holding together.
Shape the burgers into round flat discs with wetted hands. To get perfectly round shapes, press the mixture into a metal pastry cutter. Don’t over-handle the burgers or they’ll be tough and dry when cooked.
Place the burgers on the barbecue or in a frying pan and cook until they’re done all the way through and there’s no pinkness in the middle. To check this, press down the top of a burger with a fish slice – if there are pink juices oozing out, then cook for a few more minutes.
Serve on a lightly toasted ciabatta with lettuce and sliced tomato.

Average rating

(29 ratings)

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