Tag Archives: grill

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

Coconut Sesame Kale Chips and Soy-Sesame Grilled Salmon

Sesame Kale

Coconut Sesame Kale

The other day I was standing in line at the grocery store, and I noticed packages of kale chips at the cashier stand — $7.49 for a little box!  I decided I needed to make these again at home ASAP.  I did a Miso Peanut Kale Chip post some time ago.  Remember these?

kale up close on plate darker

I began experimenting again.  I decided I wanted a lighter, crispier chip in less time.  So I used coconut oil, a bit of sesame oil, and soy sauce for flavor and sprinkled on sesame seeds.  Instead of 200 degrees, I roasted them at 375 for 15 minutes.  Then I turned off the oven, removed the already crisp ones, and let the not quite crisp kale chips roast in the residual heat.  I kept checking after 5 minutes and removed the crispy ones so they didn’t burn and let the others stay in.  The result was a really light, very crispy kale chip that kept for days in an air tight container and did not lose their crisp!  So this is the method I shall be using in the future.  The coconut oil gave it a real lightness and subtle coconut flavor.

Another soy-sesame based recipe I would like to share was inspired by the Weight Watcher’s 50th Anniversary Cookbook which I reviewed in my last post.  I used salmon instead of tuna and I grilled it on the stove, rather than on an outdoor grill.

This is good served with hot, white rice-- it is so good with some of the accumulated juices spooned on top!

This is so good with hot white rice with some of the accumulated juices spooned on top!

 

The flavor was incredible!  The texture was  flaky and moist! It was the best salmon I have made in a long time.  Even Jamie loved it and asked for seconds — and he’s usually not a big salmon eater.

I used Kirkland frozen salmon, which I thawed overnight in the refrigerator.  I marinated the fillets in a soy, ginger, lemon, sesame oil marinade for 30 minutes, then grilled on the stove in a cast iron grill pan.   Because I heated the pan for four to five minutes beforehand, it was piping hot — perfect for beautiful, crispy grill marks and a slightly caramelized flavor.  The crunchy exterior contrasted with the silky, richness of the interior meat.

I love that I was able to grill it on the stove, making this a dish I’m likely to repeat when it’s too cold to grill outside!

kale 2

Coconut  Sesame Kale Chips

Non-stick spray

One large bunch of kale, leaves torn up, thick stems removed and discarded

1 tablespoon coconut oil

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon sesame seeds

pinch of kosher salt (optional)

1.  Preheat oven to 375 degrees F. Line two baking sheets with foil or parchment and spray with non-stick spray.

2.  Mix oils and soy sauce and sesame seeds together in a small bowl

3.  Place 1/2 of kale leaves in a large mixing bowl and drizzle 1/2 of oil and soy mixture on top.  Rub into kale with clean hands to coat well.  Spread seasoned kale in one layer on one of the baking sheets.  Repeat with the other half and kale and spread onto second baking sheet.  Sprinkle kale with salt to taste.

4.  Bake for 15 minutes.  Stir leaves in baking pan.  Remove any to a plate that are completely crispy.

5.  Turn off oven and return baking sheets inside, letting kale crisp up in the residual heat.  Check every 5 minutes, removing crisp ones to plate and letting others bake longer.

6. Cool completely before storing.

Soy-Sesame Grilled Salmon based on a recipe from The Weight Watcher’s 50th Anniversary Cookbook

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

2 tablespoons dry white wine

2 teaspoons sesame oil

2 garlic cloves, minced

4 salmon fillets (I used Kirkland’s)

non-stick spray

1.  Combine all ingredients except salmon and non-stick spray in a large container or freezer bag.  Add salmon fillets.  Refrigerate for 30 minutes, turning once.

2.  Heat a grill pan on the stove until very hot – about 4-5 minutes.  Spray with non-stick spray.

3.  Grill salmon for about 1-2 minutes, until top is starting to look opaque.  Turn over and grill for another minute or less.  Transfer to a plate and let sit for a few minutes.

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Filed under Appetizers, Dinner, Fish