Saturday, March 19, 2011
Jenn: Simple Saturday
Posted by
Cara
Welcome Spring! Yesterday gave us a glimpse of what is to come and I for one can't wait. We still have a few more weeks of March and then the April showers to contend with - but the tulips are starting to pop up and the crocus' are blooming and I am wearing my flip flops so all is right in my world.
Since spring is the beginning of barbecue season, here is a great grilling recipe from The Sonoma Diet Cookbook. Enjoy.
Ingredients:
1 lb flank steak, trimmed
1/3 cup orange juice
2 teaspoons garlic, chopped (4 cloves)
1 cup fresh cilantro
1 1/2 teaspoons chopped chipotle chiles in adobo
1 tablespoon extra virgin olive oil
4t red wine vinegar
2t ground cumin
2t ground coriander
1/4t kosher salt
1/4t pepper
Directions:
Score steak on both sides. Combine all ingredients in a blender and blend until smooth - place steak with marinade in a zip lock bag and allow to marinade at lease 2 hours. Grill steak over medium heat 17 - 21 minutes turning once. To serve, slice thinly.
Since spring is the beginning of barbecue season, here is a great grilling recipe from The Sonoma Diet Cookbook. Enjoy.
Ingredients:
1 lb flank steak, trimmed
1/3 cup orange juice
2 teaspoons garlic, chopped (4 cloves)
1 cup fresh cilantro
1 1/2 teaspoons chopped chipotle chiles in adobo
1 tablespoon extra virgin olive oil
4t red wine vinegar
2t ground cumin
2t ground coriander
1/4t kosher salt
1/4t pepper
Directions:
Score steak on both sides. Combine all ingredients in a blender and blend until smooth - place steak with marinade in a zip lock bag and allow to marinade at lease 2 hours. Grill steak over medium heat 17 - 21 minutes turning once. To serve, slice thinly.
Subscribe to:
Post Comments (Atom)
These are our original posts...
Grab Our Button
Grateful Sunday
Subscribe To
Posts
Comments
0 comments:
Post a Comment