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An easy to make Mexican grilled skirt steak with rice and beans and a homemade fresh mango salsa.
For the salsa: In a non-reactive bowl, combine prepared mango, bell pepper, jalapeno, onion, cilantro, lime juice and salt and pepper and place in the refrigerator to keep cool.
For the steak: Season the skirt steak heavily on all sides using the spice blend. Reserve a tablespoon of the spice blend for the rice and beans. Heat a grill pan or grill over high heat (to 450° to 550°F). When grill/pan is hot add the steak and cook for 3 to 4 minutes on each side for a medium rare internal temperature.
Once cooked, remove steak from the heat and place on a plate, squeeze fresh lemon juice on it and let it rest for 2 to 3 minutes. Lastly, slice it on a bias, against the grain and as thinly as you can.
For the spice blend: Combine all ingredients and thoroughly mix.
For the rice and beans: Place the rice and water in a pot and bring to a boil. Once boiling, put a cap on the pot, turn the heat down to low and simmer for 20 minutes. Once the rice is cooked, use a fork to fluff it and set aside.
In a large saute pan over medium heat, add 1 tablespoon of olive oil. Once oil is hot add the garlic and cook for a minute or two until it softens. Then add in the cooked rice, beans, tomatoes and 1 tablespoon of the spice blend. Saute for 3 to 4 minutes and make sure the tomatoes are broken up.
To plate: Lay down the rice and beans on a plate. Fan (layer) the sliced flanks steak over the rice and beans and top off with a small amount of the mango salsa. Garnish with sliced green onions.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!