Cooking Game of the Week #54 06/14/12

[carmor]

I'm back, with recipe #2 - this was the planned recipe and comes from category #3. CHEF - LAST NAME STARTS WITH U V OR W. The recipe was Grilled Skirt Steak with Green Tomatillo Sauce from Some Like it Hot by Clifford A Wright.

Grilled Skirt Steak with Green Tomatillo Sauce

¾ lb tomatillos, husks removed and washed
½ small onion, chopped
3 fresh green Serrano chiles, chopped
2 Tbsp finely chopped fresh cilantro leaves
Salt
Juice of 1 lime
1 pound beef skirt steak, cut into 3 inch lengths
4 large flour tortillas, warmed
Crumbled Mexican queso fresco

Bring a medium-sized saucepan of salted water to a boil and cook the tomatillos until tender, about 8 minutes. Drain, place into a food processor and puree until a little chunky. Add the onion, Serrano chiles and cilantro, blend again. Pour into a bowl and season with salt, allow to stand for 30 minutes.

Pour lime juice over the steak and let for 10 minutes. Sprinkle salt and pepper on both sides of the steak and grill until rare or medium-rare, 6 to 8 minutes, then remove and slice into ¼ inch thick slices, cutting with the grain.

Layer steak onto tortilla, spoon salsa over and sprinkle with queso fresco. Serve immediately.

We had this for dinner last night and it was another winner! We had to make one small adjustment to the recipe to accommodate DD's dietary restrictions (subbed gluten free white corn tortillas for the flour tortillas) but these were still really good. DH loves Mexican food and it was our "go-to" cuisine for eating out in the past, but we are struggling to find a local Mexican restaurant with any good GF options for DD so I'm happy to find new recipes we can make at home.

[erin elizabeth]

I was skeptical about the Salsa Verde as I put it together, but ended up liking it quite a bit on the flank steak. Next time I would make changes to it (reduce oil, chop herbs more finely), but there might be a next time. It is a quick, simple way to fancy up a piece of grilled meat.

[cookieee]

As we were eating dinner tonight, I realized that I made recipes from two categories this week without even realizing what I was doing (one was planned, one wasn't)

Tonight's recipe is very, very simple, but it was quite tasty. This one was from category #1. COOKBOOK - STARTS WITH U V OR W

Since it's the first day of summer, and suddenly nice here in the rainy northwest, we decided to do a little grilling and I needed a quick recipe for some pork chops. I perused through the Weber's Real Grilling book and found a new rub that sounded tasty. I was not disappointed, this was excellent on the pork chops.

Caribbean Rub from Weber's Real Grilling by Jamie Purviance

1 Tbsp light brown sugar
1 Tbsp granulated garlic
1 Tbsp dried thyme
2 1/4 tsp kosher salt
3/4 tsp black pepper
3/4 tsp ground allspice

Makes 1/4 cup

As I said, super easy but really tasty - and a very nice change from the usual rubs that we use. This was my unintentional game recipe, I'd planned to do something else with the pork chops when I thought it was going to rain this week, but I'm sure glad I changed my mind

The other recipe is a little longer and I need to go get DD ready for bed. I'll be back a little later with my 2nd recipe.

Hi Carmor, I have had that happen a few times also. What I hate is when I am making a recipe and realize, darn, I could have used it last week. Don't you just love those Weber Cookbooks?

[cookieee]

I'm back, with recipe #2 - this was the planned recipe and comes from category #3. CHEF - LAST NAME STARTS WITH U V OR W. The recipe was Grilled Skirt Steak with Green Tomatillo Sauce from Some Like it Hot by Clifford A Wright.

Grilled Skirt Steak with Green Tomatillo Sauce

¾ lb tomatillos, husks removed and washed
½ small onion, chopped
3 fresh green Serrano chiles, chopped
2 Tbsp finely chopped fresh cilantro leaves
Salt
Juice of 1 lime
1 pound beef skirt steak, cut into 3 inch lengths
4 large flour tortillas, warmed
Crumbled Mexican queso fresco

Bring a medium-sized saucepan of salted water to a boil and cook the tomatillos until tender, about 8 minutes. Drain, place into a food processor and puree until a little chunky. Add the onion, Serrano chiles and cilantro, blend again. Pour into a bowl and season with salt, allow to stand for 30 minutes.

Pour lime juice over the steak and let for 10 minutes. Sprinkle salt and pepper on both sides of the steak and grill until rare or medium-rare, 6 to 8 minutes, then remove and slice into ¼ inch thick slices, cutting with the grain.

Layer steak onto tortilla, spoon salsa over and sprinkle with queso fresco. Serve immediately.

We had this for dinner last night and it was another winner! We had to make one small adjustment to the recipe to accommodate DD's dietary restrictions (subbed gluten free white corn tortillas for the flour tortillas) but these were still really good. DH loves Mexican food and it was our "go-to" cuisine for eating out in the past, but we are struggling to find a local Mexican restaurant with any good GF options for DD so I'm happy to find new recipes we can make at home.

Oh so happy you found a sub for DD. Of course these are the times when it is ok to sub. Health comes first.

[cookieee]

I was skeptical about the Salsa Verde as I put it together, but ended up liking it quite a bit on the flank steak. Next time I would make changes to it (reduce oil, chop herbs more finely), but there might be a next time. It is a quick, simple way to fancy up a piece of grilled meat.

Thanks Erin, DH is always looking for something different to do on "steak and shrimp" night.