Volcano Grilled Steak Tacos

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Ingredients

7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.

 

 

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ROSEMARY BALSAMIC GRILLED VEGETABLES AND POLENTA

6 oz. Drew’s All-Natural Rosemary Balsamic Salad Dressing & 10 Minute Marinade

1 cup yellow corn meal

3 cups water

2 tablespoons olive oil

1 tablespoon fresh garlic, chopped

1 eggplant, peeled & sliced into 1/4″ rounds

1 each medium zucchini and summer squash, sliced in 1/4″ rounds

4 medium portobello mushrooms, stemmed and quartered

2 tomatoes, cut into wedges

2 onions, sliced into 1/2″ rings

Salt and pepper, to taste

In a sauce pan bring to a simmer the water with garlic and 2 tablespoons of olive oil. Slowly whisk the corn meal. Add salt and pepper to taste. Cook on low for about 10 minutes, until thickened and leaves the sides of the pan. Spread to 1/4″ thin on a cookie sheet and chill.

Slice the vegetables as outlined above and toss in a bowl with dressing. Set aside fpr 5-30 minutes while you preheat your grill. Slice you polenta into long triangles and grill until lightly crisp. Grill the vegetables until tender, top with little more dressing and serve with the polenta.

 

Lea & Perrins Steak Marinade

1/2 cup Worcestershire sauce (Lea & Perrnis)

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1/4 teaspoon salt

Directions:

Combine ingredients and refrigerate.

In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Lea & Perrins.

BLOODY MARY FLANK STEAK

This recipe is courtesy of Guy Fieri

Ingredients

  • 1 cup vegetable juice (recommended: V-8)
  • 1/2 cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon crushed garlic
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed
  • 1 tablespoon prepared horseradish
  • 4 tablespoons olive oil
  • 1-pound flank steak

Directions

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

GRILLED PEACHES WITH MASCARPONE

4 Ripe but firm peaches, halved and pitted

2 tablespoons unsalted butter, melted

1/2 cup Mascarpone

1/4 cup best-quality honey

Preheat gas grill to medium-high. Brush cut sides of peaches with butter.

Grill uncovered, until just softened and warmed through, 3 to 4 minutes. Transfer to dessert plates, spoon some Mascarpone alongside peaches, drizzle with honey, and serve immediately.

Note: Mascarpone, or Italian-style cream cheese, is available at specialty food  stores and most supermarkets. You may substitute fresh riccota cheese or creme fraiche.

Makes 4 servings.

Variation: You may substitute honey for raspberry sauce.

What you need:

12 ounces fresh raspberries (frozen also works)
3 tablespoons water
1 1/2 tablespoons sugar

For the fresh raspberry sauce:

Puree the raspberries, water, and sugar in a food processor until smooth. Then, strain through a fine mesh strainer to remove the seeds. Press the solids against the strainer to get as much of the sauce as possible. This can be made ahead and refrigerated for up to 2 days.

FIRE-ROASTED SHRIMP COCKTAIL

1 tablespoon dried oregano

1 tablespoon cumin seeds

1 garlic clove, crushed

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon hot sauce

1 pound shrimp (21-25 count) peeled, deveined, and butterflied

Lime slices and saltine crackers

Cocktail Mixture=

1 1/2 cups ketchup

1 1/2 cup (12 ounces) orange soda

1/3 cup fresh lime juice

3 tablespoons hot sauce

1 English cucumber (peeled and cut into 1/2″ dice, about 2 cups)

2 avocados (peeled, pitted, and cut into 1/2″ dice)

1 cup 1/2″ diced red onion

3 tablespoons chopped cilantro

Mix all the ingredients except the shrimp and Cocktail Mixture in a 1-gallon zip-top plastic bag. Add the shrimp and marinate for at least 1 hour and up to 6 hours.

Preheat the grill to medium-high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from heat and refrigerate immediately.

Combine all the ingredients for the Cocktail Mixture in a bowl. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the Cocktail Mixture.

Serve in martini glasses with slices of lime and saltine crackers.