Hawaiian Steak

 

GrilledSteakMangoSalsa_500close

INGREDIENTS:

  • 1 beef Top Round Steak, 3/4 inch thick (about 1 pound)
  • 4 cups hot cooked couscous (1-1/2 cup dry)
  • 2 cups sugar snap peas, steamed

Marinade:

  • 1/4 cup fresh lime juice
  • 2 tablespoons minced green onion
  • 2 tablespoons water
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt

Mango Salsa:

  • 1-1/2 cups finely diced fresh mango
  • 2 tablespoons minced green onion
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 red serrano or red jalapeño pepper, seeded, finely chopped

COOKING:

  1. Combine marinade ingredients. Place beef Top Round Steak and marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Just before grilling steak, combine salsa ingredients in a medium bowl. Cover and refrigerate until ready to serve.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 10 to 11 minutes (over medium heat on the preheated gas grill, times remain the same) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook).
  4. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous, and sugar snap peas.

Beef Tacos

taco dinner

Ingredients

Beef:

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper

Topping:

20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

Directions

  1. Preheat the oven to 325 degrees F.
  2. For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  3. For the Toppings: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
  4. Serve with the grated cheese, diced tomatoes, and shredded lettuce.