22nd May 2007

Flank Steak with Lime-Chipotle Sauce

This Lime-Chipotle sauce that we used both to marinate and then serve over the flank steak was just divine — spicy, sweet, and citrusy! We also grilled up some asparagus (brushed with a touch of olive oil and seasoned with salt and pepper) and cooked potatoes with garlic and some fresh rosemary from our yard. Everything was perfect together — and of course, that sauce somehow ended up on the potatoes as well! ๐Ÿ˜‰

Lime-Chipotle Sauce
1/2 cup honey
2 tbsp chipotle chiles in adobo, minced
3 tbsp Dijon mustard
1/2 cup lime juice
3 garlic cloves, minced
1/2 tsp allspice
1 tsp cumin
1/2 cup chopped cilantro
salt and pepper

1/2 lb flank steak
1 lime

1. Mix all ingredients together and marinate flank steak for an hour or more
2. Remove steak from marinade (save it!) and grill to desired doneness, flipping once
3. In small sauce pan, let the marinade simmer over low heat
4. Slice steak diagonally across the grain; top with the marinade/sauce

Serve with a lime wedge to squeeze over steak.

Although you’ll really want to, it is not advised to pour the remainder of the sauce directly into your mouth.

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16th May 2007

Spicy Thai Beef Salad

Spicy, sour, salty… scrumptious! We’ve been wanting to make this dish for a while, and finally found a recipe that sounded like a winner. We marinated the flank steak in garlic, lime juice, fish sauce, pepper, and sugar overnight. Then tonight we put the dressing and the salad together, grilled the steak on the Weber, sliced it up, and the next thing you know, the plates were empty.

Recipe: Tiger Cries Salad — note that the steps listed for this recipe are kind of rambling; it would be wise to read them through before starting. You’ll probably only need to pay attention to the first third of the steps.

posted in Main Dishes, Thai | 1 Comment

7th April 2007

Brazilian Feijoada

From our most frequently used cookbook, Great Bowls of Fire, comes this Brazilian black bean and meat stew. The chipotle peppers and chorizo really complemented each other, although next time I’d use a spicier chorizo if I could find it.

Great Bowls of Fire is a fantastic cookbook — a lot of the recipes only require one pot, and even though it’s not marketed as a “healthy” cookbook, a majority of the recipes are low-fat and many are vegetarian. And as the name would imply, they’re all spicy. It’s been out of print for a while now, so if you can find a copy for cheap, grab it while you can.

posted in Great Bowls of Fire, Latin, Main Dishes | 0 Comments