Salsa-Garlic Flank Steak
Source of Recipe
adapted from Cooking Light, May 1994, page 114
List of Ingredients
1 pound lean flank steak (1-pound)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 cup medium picante sauce divided
1 1/2 teaspoons bottled minced fresh garlic
Vegetable cooking spray Recipe
Trim fat from steak. Combine cumin, coriander, and chili powder; rub steak with spice mixture. Combine steak, 1/2 cup picante sauce, and garlic in a zip-top heavy-duty plastic bag; seal bag.
Marinate in refrigerator at least 8 hours, turning bag occasionally. Remove steak from bag, discarding marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals. Place steak on rack; cook 8 minutes on each side or until desired degree of doneness. Cut diagonally across the grain into thin slices. Serve picante sauce over steak.
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Pace Picante Sauce (medium)
Recipe By: fooddownunder.com
10 3/4 oz canned tomato puree
1 can water (1 1/3 cups)
1/3 cup Spanish onion chopped
1/4 cup chopped fresh jalapeno peppers with seeds (3-4 peppers)
2 tbl white vinegar
rounded 1/4 teaspoon salt (may wish to reduce or omit)
1/4 tsp dried minced onion
1/4 tsp dried minced garlic
Method :
* 1. Combine all ingredients in a saucepan over medium/high heat.
* 2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
* 3. When cool, bottle in 16-ounce jar and refrigerate overnight.
* Makes 2 cups (16 oz.).
* Tidbits For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2-3 jalapenos). For the hot variety, increase the amount of jalapenos to 1/3 cup (4-5 jalapenos).
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