Grilled Flank Steak with Corn, Black Bean and Avocado Salad

This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad
from Weight Watchers

1 pound lean flank steak
1 medium garlic clove, peeled, and smashed
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper

Salad
1 jalapeno pepper, minced (added 2 peppers)
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 tsp lime juice
2 tbsp cilantro, minced
1/8 tsp salt
1/8 tsp pepper

• Preheat grill to medium hot.
  
  
• Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.
  
  
• Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
  
  
• Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

Reuben

Here is another great St. Patty's day dinner. This is another recipe for the weekly cooking group that I participate in. This was my first attempt at making corned beef, and it turned out great! The meat was very tender. I used the corned beef to make a Reuben.

Corned Beef
2 lb beef brisket

Place brisket into a Dutch oven.
Sprinkle meat with the seasoning packet provided with the meat.
Cover meat with water.
Bring to a boil, then reduce to a simmer and cook for 2 hours (about an hour per lb).
Drain the water.
Let the meat rest for 10 minutes.
Thinly slice the meat against the grain.

Reuben
2 slices marble rye bread
butter
thousand island dressing
sauerkraut, drained
corned beef
2 slices Swiss cheese


Heat skillet on medium heat.
Butter one side of each slice of bread.
Place the butter side down into the skillet, and spread a thin layer of thousand island dressing on the bread.
Add a thin layer of sauerkraut.
Add 2 slices of corned beef, and top with cheese.
Spread dressing on the second slice of bread and place on meat with the butter side up.
Cook for about 3 minutes per side or until the cheese is melted.

Guinness Beef Stew

With St. Patrick's Day this week, I knew I couldn't go wrong with this beef stew. It has a bottle of Guinness in it!! This recipe was from http://closetcooking.blogspot.com/2008/03/irish-lamb-stew.html but I used beef instead of the lamb.

Guinness Beef Stew
1 tsp extra virgin olive oil
1 lb beef for stew
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp flour
salt and pepper
1 bottle Guinness beer
14 oz can beef broth
1 bay leaf
1 tsp rosemary
1 tsp thyme
6 redskin potatoes
4 carrots

Heat the oil in a large Dutch oven.
Add the beef and brown on each side.
Add onions and cook until tender (about 5 minutes).
Add garlic and cook for 1 minute.
Add flour and let the mixture cook for 1 minute.
Add Guinness, beef broth, rosemary, thyme, bay leaf, salt, and pepper.
Bring to a boil, cover and reduce the heat to simmer for 1 & 1/2 hours.
Dice potatoes and carrots and add to the pot.
Bring to a boil, and cook for 30 minutes.

Asian-Style Braised Short Ribs

I have been wanting to make the recipe for quite some time now. It comes from Emeril. These short ribs were awesome!!! The orange zest sprinkled on made the meaty ribs lighter. It really cut through the fat.

Asian-Style Braised Short Ribs
by Emeril Lagasse
from Food Network Favorites cookbook

5 lbs beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed (omitted)
1 tbsp peeled and minced fresh ginger
1/2 cup light brown sugar
4 cups water
1/2 cup sliced green onions, white parts only
3/4 tsp crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tbsp fresh lemon juice
jasmine rice, for serving
2 tsp finely grated orange zest, for serving
sliced green onion tops, for serving

Preheat the oven to 350 degrees.
In a dutch oven, combine the ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper flakes, and 2 tbsp orange juice.
Make sure that the ribs are submerged in the liquid.
Bake the short ribs for about 3 hours.
Remove the short ribs, and cover to keep warm.
Increase the oven temperature to 425 degrees.
Skim the fat from the cooking liquid and discard.
Add the hoisin sauce to the liquid and bring to a boil over medium-high heat.
Reduce the liquid until only 1 & 1/4 cups remain.
Strain the liquid through a fine mesh strainer, discarding the solids.
Stir in 2 tbsp orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the dutch oven.
Coat the ribs with the sauce.
Bake for 10 minutes, or until the short ribs are heated through and slightly glazed.
Serve over hot jasmine rice.
Season each portion with the grated orange zest and green onion tops.