Carne asada style steak salad

When Mainstreet grill was open (for the second time) they had the most delicious steak salad. After they closed I went into mourning over the loss of that salad. This is my attempt at making my own version.

Steak:
1-2 lb Flank steak (I normally buy one and cut it in half and freeze the other half, it's too big for just two people)

For the rub:
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1 tsp pepper
2 tbsp lime juice

Combine all the ingredients in a small bowl and rub on the steak. Let sit in the refrigerator for 30 min to 1 hour. Next, grill steak to desired doneness.


Cilantro-Lime vinaigrette (taken from our best bites) 
*This makes a lot of dressing,  I always cut it in at least 1/2
1/4 cup fresh lime juice
1/4 cup white wine vinegar
1/2 tsp kosher salt
2 tsp sugar
1 cup canola oil
1/2 cup finely chopped cilatro
2 garlic cloves, crushed or finely chopped

1. Place ingredients in a jar (I use my little blender so I don't have to chop the cilantro) and mix well.

Salsa:
*You could really use any fresh, chunky salsa recipe or store purchased one.

1 container cherry tomatoes, cut in half
1/8 cup red onion, diced
1 avocado cut into chunks
1 can corn, drained
1 can black beans, drained & rinsed
Cilantro, as desired
1 tsp salt
Juice of one lime

*To assemble salad first place your lettuce (I use spinach, but romaine or spring mix would also be good) on the plate. Next add some freshly grated cheese, salsa, tortilla strips and sliced steak and dressing.

Grilled Mongolian Pork Chops

Sorry about the picture.  NO matter what I tried, Blogger flipped it sideways.

So these are delicious.  The original recipe found here , includes a sauce to top it with.  I did not make the sauce.  I think this marinade would also be amazing on steak or chicken, but especially steak.  I served with some sweet potatoes I diced and cooked on the grill and string beans.

1/2 c. hoisin sauce (not gluten free)
4 cloves garlic, minced
1-1/2 T soy sauce
1 T fresh grated ginger
1 T red wine vinegar
1 T rice vinegar
2 t. olive oil
2 t. white sugar
1-1/2 t. Hot sauce (I used less)

Combine all ingredients and whisk together.  Place pork chops and marinade in a resealable plastic bag and refrigerate for 6-8 hours.  Cook pork chops on a grill preheated to high.  Cook until brown grill marks appear then remove from heat and continue to cook over medium heat, brushing with marinade until no longer pink.  About 145 degrees.

• 
  
  

Filipino Chicken Adobo

This is a recipe from America's test kitchen. The recipe originally called for chicken thighs with the skin. I used skinless, boneless chicken breasts. I am not a big fan of thighs and wanted to eliminate the fat of the skin. It worked out just dandy. I did not take a picture--I am not as fancy as Christina.

-4-6 chicken breasts
-1/2 cup soy sauce
-1 can coconut milk
-3/4 cup apple cider vinegar
-6 garlic cloves
-4 bay leaves
-2 tsp pepper

Directions:
1. Marinate chicken breasts in soy sauce for 30 minutes. Remove chicken breasts, salt and pepper the chicken and brown both sides in a hot saute pan (do not cook all the way through, just long enough to brown both sides). Save the soy sauce.
2. Combine left over soy sauce, vinegar, coconut milk, garlic cloves (whole), bay leaves and pepper, and whisk. Once chicken is browned add sauce to pan with chicken. Allow this to simmer, uncovered. Turn once and cook until chicken is 165 degrees. Remove chicken, cover with aluminum wrap and set aside. Allow sauce to simmer for another 5 minutes, or until slightly thickened. Serve chicken over rice and cover with sauce.

Spicy Chicken Shawarma

Below is the original recipe.  If you serve it as specified, it is basically a middle eastern Gyro.  I just served it as chicken breasts topped with the yogurt sauce. In doing so, it can be gluten free!   I served Naan bread on the side (not gluten-free).  It would also be delicious with some quinoa.  

This is the gyro-esque picture from Cooking Light.  

• 
  
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper (or less if you are afraid of spice)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 5 tablespoons plain low-fat Greek-style yogurt, divided
• 2 tablespoons fresh lemon juice, divided
• 3 garlic cloves, minced and divided
• 1 pound skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tahini (I had a really hard time finding this in the store.  It is by the asian food and is in a tall jar.  It is yellowish.  Apparently tahini is just ground up sesame seeds.  I'm not convinced it added a ton of flavor and you could probably do without it.  It was about $7 for the jar)

For serving as a gyro-type dish:

• 4 (6-inch) pitas, halved
• 1/2 cup chopped cucumber 
• 1/2 cup chopped plum tomato 
• 1/4 cup prechopped red onion

Preparation

1. 1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. 2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Quick Margherita Pizza

This really is delicious, and easy.  From Cooking Light.  Give it a try!  I was actually pretty impressed with the store bought dough in a pop up tin, but if you have an aversion, any pizza dough will do!

• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 t extra-virgin olive oil, divided
• 1 garlic clove, halved
• 5 plum tomatoes, thinly sliced (I used Roma)
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 t balsamic vinegar
• 1/2 cup thinly sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Preheat oven to 400°.
2. Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
3. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
4. Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
5. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.
6. 
   
7. (picture from Cooking Light)