Grilled flank Steak with Lime and Chile

Print Recipe
Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
Share this Recipe
 

Moroccan Skirt Steak Salad

Print Recipe
Moroccan Skirt Steak Salad
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Instructions
  1. Season steak with salt and pepper. Place in large zipper bag. Pour Chermoula over meat massage in and let marinate at least 1 hour
  2. Heat grill to med high, lightly oil. remove meat from marinade, and grill on both sides about 5 minutes until thermometer reads 125 for medium rare.
  3. transfer meat to cutting board and rest 10 minute before slicing
  4. Mix in large bowl. Carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce.
  5. divide salad on 4 plates. Top with steak and remaining herbs, drizzle with remaining chermoula sauce and top with feta and pomegranate seeds.
Share this Recipe
 

Southwest Lemoncello® Lobster Roll

Print Recipe
Southwest Lemoncello® Lobster Roll
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Instructions
  1. Assemble ingridents
  2. Split lobster tails and de-vein
  3. Place lobster into ziplock and add Lemoncello® sauce. put int refrigerator.
  4. Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl. Season with salt and pepper, and mix well.
  5. Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min. Set aside
  6. In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers. Cook over medium heat until shallots become translucent. Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced. Transfer to bowl and reserve on side.
  7. Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
  8. Brush buns with garlic butter and grill till golden, 30 seconds
  9. Assemble lobster roll. Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture. Serve and enjoy
Share this Recipe