Tag Archives: cilantro

Ancho Chili Rubbed Grilled Flank Steak Salad for Cinco de Mayo

steak salad 2

After a very long winter here on the east coast, things are finally warming up!  We celebrated by buying flowers at a neighborhood plant sale and planting them in our garden.

flower

Then Denis whipped up the grill.  With Cinco de Mayo just around the corner, I thought I would share a Mexican inspired steak salad recipe. It’s loosely based around my Asian one, which was a finalist in the 2006 Cooking Light Magazine Reader Recipe Contest and appears in the 2008  Cooking Light Annual Recipe Cookbook.

I first prepared the flank steak by rubbing it with an Ancho Chili Spice mix that I made and let the steak sit at room temperature for about an hour.  I scored the surface of the flank steak diagonally, making a diamond pattern.  This is to prevent the met from curling when it’s exposed to high heat.  Then I inserted garlic slivers in the cuts.

raw steak

While the meat was resting, I made a Cilantro Lime Vinaigrette and put together the salad.

Denis grilled the Ancho Rubbed steak on each side for about 4 minutes on a very hot grill, then 5 minutes over indirect heat.  This is for medium well.  If you want it to be more rare, cook in less time, and keep checking the resistance of the meat to touch.

charred top2

After tenting the steak for about five minutes to let the juices redistribute, I sliced it on the bias and served with the salad and drizzled the vinaigrette on top.

cut meatGarnished with a bit of Cojito cheese and more cilantro, this healthy salad was the perfect meal to celebrate more warm, sunny days to come!

For more healthy recipes and inspiration similar to this salad, check out Aloha’s healthy recipes. I’ve been drooling over the recipes there!

steak salad 1

 

 

Ancho Chili Rubbed Grilled Flank Steak Salad

For steak:

1 teaspoon kosher salt

1/2 teaspoon brown sugar

1/2 teaspoon ground ancho chili powder (if you can’t find this, regular chili powder would work)

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 lb. flank steak, trimmed of fat

3 cloves garlic, thinly sliced

2 teaspoons olive oil

1.  Mix salt, brown sugar, chili powder, ground cumin, and smoked paprika together in a small bowl.  Set aside.

2.  Score diagonal lines across both sides of flank steak.  Rub with spice mixture on each side.  Insert garlic slivers in cuts.   Let rest for 30-60 minutes.

3.  While meat is resting, prepare grill with the coals on one side.  Brush one side of meat with olive oil.  Sear  about 4 minutes over direct heat.  Flip and brush with more oil. Sear for another 4 minutes then move to the indirect heat side and let cook for about three to five minutes, depending on how cooked you like your meat.

4.  Tent meat and let rest for five to ten minutes.  Slice on the bias and serve.

charred top

For the dressing:

1 teaspoon finely minced garlic (about 1 clove)

1 teaspoon lime zest (from one lime)

1 tablespoon freshly squeezed lime juice

1/4 cup cider vinegar

1/2 teaspoon kosher salt

1 teaspoon sugar

1/4 cup heaping tablespoons finely chopped cilantro

1/4 cup tablespoons olive oil

1.  Mix garlic, zest, lime juice, vinegar, salt, sugar, and cilantro together.  Slowly add olive oil to mixture while stirring.  Set aside

For Salad:

8 cups mesclun greens

1/4 red onion, thinly sliced

1 ripe avocado, cubed

2 plum tomatoes, chopped

1 cup canned black beans, rinsed and drained

1 cup steamed frozen corn kernals

cilantro for garnish

1/2 cup crumbled cojito cheese

Ancho Rubbed Grilled Flank Steak, sliced thinly on the bias

1.  Toss greens, onion, avocado, tomatoes, black beans and corn together.  Top with sliced grilled steak.  Garnish with more cilantro and crumbled cojito cheese.

Makes 4 servings, with extra dressing.

steak salad 3

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Filed under Beef, Dinner, Vegetables

Asian Chicken Salad with Peanut Sauce and Soba Noodles


Last week, we’ve so enjoyed having my mom visit us from California.  She came to celebrate her 82nd birthday. 🙂

Denis did not photoshop this photo. His comment: What 82 year old woman has that jaw line!??

Other than when we took her to visit Denis’ lovely parents in Shelter Island, she’s been in our garden weeding, picking up leaves, pruning plants–basically working her green thumb magic on it (which I sadly did not inherit)!

I wish I had “before” pictures to contrast this with! There were less flowers all around, and the rocks and back were covered in leaves and weeds!

We call her the Energizer Bunny.

Instead of eating out, she preferred me to cook “things from [my] blog” for her, so all week, I prepared various dishes for her and revisiting some old recipes.

Lots of smoothies:

A ton of sushi, of course (click on each image for recipe):

With Miso Soup:

For her 82nd birthday which was the same day as Father’s Day, I made Reese’s Pieces and M & M waffles for brunch using our trusty Cadbury Egg Waffle recipe:

I bought a small bag each of Reese’s Pieces and plain M & Ms and scattered them on the batter before cooking in waffle iron.

And Crispy Fish Tempura Bites for dinner:

with Miso Green Beans:

And Rich Chocolate Cake with Chocolate Ganache Frosting for dessert:

I used a double amount of  Chocolate Ganache Frosting in place of this frosting

Other meals were quick Chicken Quesadillas using cooked rotisserie chicken (after a long day of shopping–not much time to cook!):

I filled ours with cooked chicken, cheese, onions, and salsa

and Creamy High Protein Avocado Dip:

I discovered I don’t have to spend a lot of time searching for favorite recipes anymore — I can just do a search on my blog!

For her last night here, I decided to make something special and created my version of a chicken salad with peanut sauce, because she had mentioned she had had a great one awhile back during her many travels.  It is a quick and easy when you have leftover cooked chicken! We used more of the rotisserie chicken.  I also used my favorite peanut sauce recipe using roasted peanut flour (if you can’t find this, just peanut butter is fine–use this recipe instead minus sesame seeds) and coated cooked soba noodles and chicken with it (angel hair or vermicelli would work too).  Then I made a salad with shredded Napa cabbage, romaine lettuce, shredded carrot, julienned daikon radish, cilantro, green onions, and snow peas.  I topped the salad with the peanut sauce coated noodles and cooked chicken and garnished with more chopped cilantro and chopped roasted peanuts.

It was really good!  We had leftover sauce which I diluted with a bit of rice vinegar and used as a salad dressing over the course of the week –sans mom.  😦
We miss you obaachan! (Japanese for “grandma”)  Thank you for all your hard work here!!


Asian Chicken Salad with Soba Noodles and Peanut Sauce

Peanut Sauce:

¼ cup peanut butter (or 1 tablespoon peanut butter plus ½ cup peanut flour and 2 tablespoons water)

1 garlic clove, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 teaspoon sesame oil

Salad Greens:

4 cups shredded Napa cabbage

2 cups shredded Romaine lettuce

1 cup sliced cucumber

1 cup julienned carrot

1 cup julienned daikon or other radish

1 cup blanched snow peas

2 scallions, sliced

¼ cup chopped cilantro, divided

Vinaigrette:

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

4 oz. soba noodles

2-3 cups cooked chicken, shredded

¼ cup peanuts, chopped

  1. Make peanut sauce.  Process all ingredients (peanut butter to sesame oil) in a food processor until smooth.  Transfer to a bowl and set aside.
  2. Prepare vegetables.  Mix salad greens together in a large bowl, reserving about 2 tablespoons of the chopped cilantro for garnish.  Set aside.
  3. Make vinaigrette.  Whisk soy sauce, rice vinegar, and sesame oil together in a small bowl.  Toss salad greens with vinaigrette to taste.
  4. Cook soba noodles according to package directions.  Drain.
  5. Assemble salad.  Toss cooked soba noodles with shredded chicken and prepared peanut sauce (use as much sauce as you want depending on how dry or wet you prefer the noodles—you will probably have some leftover!).  Divide salad greens into four bowls.  Top with noodles and chicken.  Garnish with reserved cilantro and chopped peanuts.

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Filed under Appetizers, Breakfast, Desserts, Dinner, Fish, Pasta, Sides, Snack, Vegetables