Skirt

Carne Asada with Chipotle Mango Salsa

Carne AsadaMakes 6 servingsCarne asada is a North Mexican (Baja) dish involving any thin cut of meat (usually flank or skirt steak) that is marinated, grilled, and then served in tacos or burritos. It's a pretty general term, and so too are the guidelines for the marinade (usually involving chili) and subsequent accouterments (likely including avocado). Ingredient analogies aside, I like to think of it as the Mexican street stand equivalent of a deli turkey sandwich. You can stick with my guidelines below, but the condiments are really up to you.This recipe can easily be made for more people by buying a larger cut of meat and increasing the number of tortillas.The night before: whisk together garlic, lime juice, olive oil, adobo, and salt in a small bowl. Place the steak in a large ziplock bag and cover in marinade, swooshing the liquids around in bag to make sure the meat is fully covered. Marinade overnight.The night you'll be eating, heat a grill pan over a high flame (alternatively, you can use a large skillet and pan sear). Remove the steak from the marinade and pat dry with a few sheets of paper towel. Lay steak across pan. Grill on one side for 3-5 minutes, until it has nice, black markings. Flip steak and repeat. Rotate the meat 90 degrees and cook for an additional minute or so to gain the cross-hatch grill mark effect. Repeat on the other side. Remove steak to plate, cover with foil, and allow to rest for ten minutes before slicing.Meanwhile, wrap the tortillas in foil and place in a 350°F oven for 5-10 minutes (until warmed through).To serve, slice steak in thin strips against the grain*. Place limes, cheese, avocado slices, and mango salsa (recipe precedes) in separate serving bowls and arrange buffet style with the tortillas and sliced meat on the carving block.* cuts of meat like flank steak or brisket have a natural way the fibers of the muscle run. (E.G. When brisket is cooked down over time, you may notice that it begins to break apart and become stringy—it is falling apart along the grain.) To create nice slices of meat that hold together well, you need to slice it in the opposite direction of the muscle. It will feel tougher and less natural to make these incisions than if you were going with the muscle, but that’s how you know you are doing it right.Chipotle Mango SalsaMakes 6 servings (as an entree condiment)Combine all ingredients in a medium mixing bowl and toss to combine. For best results, make the salsa the night before to allow the flavors to intensify.

Grilled Flank Steak & Simple Greek Salad

Flank Steak 1.  Rub dry marinade and place in a covered bowl for at least 1 hour, 24 hours top. (in refrigerator)2.  You could either use 2 tbs of olive oil or just non stick spray and cover your grill or pan if you've no grill at home.  3.  Heat on high temperature (until smoking =)4.  For Medium cook 4-5 mins per side.5.  Wait 5 mins before slicing steak and serve with the greek salad.Simple Greek Salad1.  Peel off cucumbers and remove seeds (you could either cut it in squares or rectangles as shown on picture).2.  Tzatziki: Mix yogurt with olive oil, mushed garlic and cucumber, salt and pepper and reserve in refrigerator until ready to serve.3.  Serve greens first, then cucumbers, add feta cheese on top then put satziki on top or on a side.

Kimchi Chigae - Fusion Stylee

Kimchi chigae is no laughing matter. This is probably a dish - when made - is something that judges the core essence of your Korean-ness. Make it good, and you're in. Make it crappy and we'll feed you to the dogs. Dogs which we'll eventually eat. KIDDING. Not really. Anyhoo. This is more of an interpretation of kimchi chigae as I've come to like it over the years. It's perfect for a cold winter night, when you're all alone and cold inside and you don't have a warm bed to share with someone else and just have food and emptiness to fill the cold void in your heart. That being said, it's a really hearty dish. 1. In a large stock pan on high heat place olive oil and sesame oil and sautee skirt steak with salt, pepper and garlic until nicely caramelized. 2. Layer on the following on top of the beef: - Kimchi on top of beef (with juices and all). - Potatoes evenly on top of kimchi. - Onions on top of potatoes. - Mushrooms on top of the onions. - Tofu on top of the mushrooms. 3. Fill with stock or water until the water is even with all the good stuff. Or perhaps a bit more water to compensate for boil off. 4. Let simmer for about 20 minutes total. But check after 10 minutes to adjust taste. Here is where I usually add a bit of fish sauce or mix in just a bit of denjang or miso to add a bit of depth. 5. Serve along side short grain rice.