Poblano Jalapeño Steak

PHP4E40066266685We discovered the Elote Cafe in Sedona on an impromptu trip up there two years ago. We were visiting family just outside of Phoenix and we all decided to load up and head to Sedona- why you might ask? Because it’s amazing! What a lovely place- being in Sedona is the same feeling you get when you look at the stars in the middle of no where. There is a free, peaceful, liberated yet aware feeling that you get when looking at the wide open galaxy and that’s the same feeling you get when visiting the lovely town of Sedona.

We got there, settled in, swam in the pool (unlike Seattle, it was GORGEOUS weather in April!!) and then realized that we were starving. Thanks to a quick Yelp consultation, we found out that there was a highly rated restaurant up the street from our hotel and we decided to give it a try. Not only did they have amazing sangria and a patio to sip it on while we waited for our table (how is a restaurant PACKED in Sedona!?) but we discovered Elote which is the namesake dish of the restaurant. It’s made of fire roasted corn and spicy mayo and garnished with lime and Cotija cheese and it was absolutely stunning! We’ve made it at least 4-5 times each summer since we discovered it. You can find the recipe HERE.

eloteThe Arizona and subsequent Elote trip celebrated the birthday trip for both myself and the mister and believe it or not, we got a table visit from the  wonderful Chef, Jeff Smedstad, who also signed my personal copy of the cookbook and took a picture with us at the table! Talk about an amazing birthday! Whenever I get a chance, I  like to challenge myself and make a recipe and the mister asked me to make a recipe from the Elote cookbook so I told him to pick a few recipes and I would decide which one to cook. Thus, tonight’s Poblano Jalapeño Steak recipe came to life and let me tell you, it’s EPICLY good!!! Especially since I know that it will be a crock pot recipe next time and much less work!  

Poblano Jalapeño Steak 

2 tablespoons oil
2 cups diced onion
4 lb Stew Beef
1 tablespoons Mexican oregano
1 teaspoons cumin
1 teaspoons kosher salt
1 teaspoons fresh ground pepper
1/2 teaspoon granulated garlic
2 cups chopped jalapeños (12-15 large jalapeños)
3 cups chopped raw poblano (9 large poblano peppers)
2 cups water
1 tablespoons flour
1 tablespoons Maseca
1/4 teaspoon sugar
1/4 cup lime juice
1/4 cup fresh cilantro

Chop the poblano,onion and jalapeños. Pre-heat oven to 350 degrees. Heat the grapeseed oil in a large heavy heated skillet and add two cups of the chopped poblano and the onion. Add the beef chunks and brown on all sides. Scrape browned beef and onions into an ovenproof casserole dish.

Add the remaining ingredients into a food processor and puree for 5-7 seconds. Pour over the steak and bake uncovered in the pre-heated oven for 1 hour, stirring occasionally.

Serve with fresh cilantro garnish!

Notes for next time:

Next time this is going in the crock pot for SURE! I made  double batch of the sauce so I have it in the freezer ready for next time!

Original recipe called for a 5 lb pork shoulder, cut 1-to-2 inch chunks but I had fresh, organic, grain fed free range beef in the freezer that I needed to use up and it was UH MAZING!!!!

Spiced Cilantro Lime Wild-Caught Shrimp

IMG_2928Whether you like to cook or not, this is one of the most amazing, easy dishes you will ever learn to make.  It is SO simple and SO delicious that it’s almost absurd how easy it is. You can serve these amazing little shrimp as an appetizer or a cocktail party, tossed with pasta , served as an entree with a lovely caesar salad or roasted vegetables, mixed with toasted quinoa or jasmine rice…there are so many options! They pack a spicy, fresh, crisp, earthy, tasty punch all in one single bite of tasty, amazing shrimpy goodness.


Let’s set the stage here. I LOVE seafood. One of many amazing perks of living in Seattle is the abundance of fresh, local seafood. Having a local variety so readily available I sometimes forget that everyone doesn’t have access to this fresh fare. Some people go through different food phases where their food world, or certain meals, can revolve around one ingredient. For a long time, that one ingredient for me was shrimp. I learned so many different ways to quick cook and consume shrimp but I didn’t look into where that shrimp was from and assumed that purchasing from Whole Foods meant that it was safe. While that might be true, I MUCH prefer to purchase organic and domestic and/or local version whenever possible. My friends over at AmericanShrimp.com asked me if I would be interested in writing a blog post that would feature American wild-caught shrimp and I jumped at the opportunity because I new exactly the recipe I wanted to try.

There is a local, renowned steak house in Seattle that has a seafood restaurant as well and they have something they call “Wicked Shrimp”. It is one of my favorite dishes in the entire city- a bowl of shrimp, perfectly sautéed with amazing herbs and spices that deliver both flavor and a spicy punch, with a nice helping of fresh cilantro on top and a side of toasted delicious bread. I had been dying to replicate this dish at home but never had the motivation, until now! As soon as I knew that fresh American wild-caught shrimp was on it’s way I knew that I had to try to make my own version of this amazing dish. Below is my take, and it was an immediate hit!

Spiced Cilantro Wild-Caught Shrimp

Spice Mix
1 tsp Cayenne Pepper
Black Pepper and Salt to taste
1 1/2 tsp Crushed Red Pepper
1 tsp Whole dried thyme
3 tsp Dried Crushed Rosemary
1/4 tsp Dried Oregano

Cilantro Shrimp Ingredients
1 lb. American wild-caught shrimp– size 21/30
2oz Grapeseed Oil
1 1/2 tsp. minced garlic
1 1/2 tsp. Worcestershire
1 1/3 Tbs. Spice Mix
1/2 c Fish Stock
1/4 c. Beer Grilled Tuscan Bread Slices
Cilantro (for garnish)

Make the spice mix. This can also be sprinkled onto chicken and/or meat, eggs, mixed into salad dressing.

Heat the grapeseed oil in a medium sized pan on med-high heat. Add Wild American Shrimp and sauté for 2 minutes, or until the shrimp color has changed to a white and pink color.

Flip Prawns and stir in the garlic, Worcestershire and spice mix. Once you start to see the liquid caramelize, add the beer and  fish stock and cook for two more 2 minutes. Serve in a bowl or on a platter with grilled bread slices, on toothpicks as an appetizer or tossed with toasted quinoa or with pasta.





Thanks to the American Shrimp Processors Association for sponsoring my writing! When making the decision to cook with shrimp, be sure to check the sourcing. Shrimp purchased in a retailer should proudly state “wild-caught” or “Wild American Shrimp.” For a list of retailers, please visit www.americanshrimp.com.

Quick & Easy Fall Meal: Delicata Squash, Quinoa, Chicken

Screen Shot 2014-09-17 at 8.54.40 PMThere are nights that you get home and the LAST thing you want to do is cook. But, a bowl of cereal just isn’t going to cut it either. Image one of those days then add a three day moving process where so many things wen’t wrong you’ve lost count, and you just want it all to be over. That’s how the past week has been. I’ve been tired before, but I’m pretty sure I’ve never felt this level of exhaustion…falling into bed because I can’t bear to keep my body upright or my eyes open any longer. But I also can’t seem to stomach the idea of consuming another meal that doesn’t come from my own kitchen. I vowed that tonight was be the night, without and idea of what magic would happen to result in a consumable meal.

photoA quick triage of the fridge, pantry and cooking dishes quickly indicated that tonight was going to be a “throw together” meal and it was time to get a little creative. This was one of the meals where I just started chopping, sautéing and hoping that adding enough herbs would do the trick to result in a meal that was worth eating. There are a few kitchen staples that are always on hand (a post to come about that!) so that I can throw together a decent meal on little time and minimal ingredients and effort.  One of my go-to fall meals is a simple combination of toasted quinoa, butternut squash and toasted chickpeas. I decided to do a variation on this meal with some delicata squash I picked up at the market and a few frozen chicken breast I had in the freezer. I have to admit, there were a few points in the evening that I started to calculate how quickly a pizza could be delivered but the end result was just delicious! This is for sure getting added to the “fall staples” list! Delicata squash are a city chef’s dream. They’re much smaller than other fall and winter squash (save maybe acorn squash) so you’re not lugging 15 pounds of squash home and you don’t have to peel them! They’re super simple to thin slice and pan cook or roast in the oven on a foil sheet at 425 to get that delicious, caramel, melty, amazing squashey goodness!

To make this recipe vegetarian, substitute the chicken with toasted chickpeas.

Delicata Squash, Quinoa, Chicken

1 medium Delicata squash
2 chicken breast
1/2 cup dry quinoa
Fresh chopped or dried parsley
Cracked pepper to taste
Grapeseed oil

  • In a medium stock pot, toast the quinoa over medium heat, moving the quinoa in the pan, until you see it start to brown. Remove from heat, wash, place back in pan with 1 cup water, cracked pepper and fresh chopped or dried parsley. Cover and bring to a boil then turn off the heat and let it sit until the rest is ready.
  • Meanwhile, pre-heat a pan with grapeseed oil or any other high cooking heat oil. Wash Delicata squash exterior, cut in half, scrape out seeds and slice thin then add to the pre-heated pan with some fresh cracked pepper and parsley. Move in pan until lightly browned.
  • Cube the chicken and add to pan with the squash. Add cracked pepper and parsley to taste.
  • Move contents of pan chicken and squash are browned. Cut one of the pieces of chicken in half to assure it’s cooked throughout.
  • Serve in a bowl with peanut sauce, fig or stone fruit compote, or balsamic drizzle.

Butternut Squash Couscous (Vegetarian, Vegan, Meat Free, Dairy Free)

photoThe way that I describe this dish, is a middle eastern version of fried rice. It’s a great meal the throw together and one that you can experiment with spices that you don’t likely use in your daily cooking. The original recipe calls for a steaming method of cooking, which is the traditional method. I neglected to read the directions before I started the recipe and didn’t think we even owned a steamer! Well, after I completely revamped the entire cooking method, I realized that we DO have a steamer so I guess I’ll try that next time!

Couscous is very low in fat, and has about the same in protein, fiber and carbs as quinoa. Quinoa beats couscous in the mineral content, but couscous packs an amazing 87% of your daily suggested intake. About 55mcg is suggested daily and couscous has 43mcg per once cup serving. Selenium has antioxidant properties, can help the body regulate the thyroid hormones, support a healthy immune system, and aid in metabolism. One of selenium’s most important roles is as an antioxidant helping to prevent cell damage due to free radicals. (Sources: WebMD and Eating Well)

One VERY important thing that I did not note, until I’d already washed and set aside four cups of couscous, is the water to couscous ratio in this recipe. Much like rice or quinoa, there is a two to one ratio for water to couscous. Now, this recipe called for 4 cups of dry couscous. Four cups of dry couscous is quite a large portion, borderline obscene actually. I only realized this fact at the very moment where I was pouring the 8 cups of water and 4 cups of couscous  into my stove top pan and it was nearly brimming over. And, I hadn’t event started it boiling yet! My denial for the amount of couscous I was in the middle of making could no longer be indulged and I pulled out the large stock pot and transferred my absurd amount of couscous into the larger pot. While there was much more couscous than I would normally cook, about 9 servings worth, the ratio of the other ingredients worked perfectly. The only thing I would change is to maybe try cutting the couscous by half. 

To serve, mix the roasted zucchini and butternut squash, chickpeas, raisins and sautéed onion together in a bowl and add a little more chopped parsley. (Typically, chickpeas from a can are already cooked but double-check.) Add in the couscous and stir well. The couscous will be a little gummy which is possibly due to my cooking method and not steaming it as directed. Garnish with more fresh  parsley if you wish. You can also add grilled chicken or tofu to this if you want more protein like I usually do.

Squash Couscous
Yield: 9 cups of couscous + a good amount of veggies for 4 people 
Recipe and method adapted from the recipe on Canadian Living
*Note: Due to preference and feeding two people versus 6, I suggest cutting the couscous, chicken stock and water in half. If you LOVE couscous or have a lot of people to feed, keep the recipe as is!

1 1/2 lb (one medium large)  butternut squash, peeled and chopped in 2 inch cubed
2 large zucchini, sliced into 2 inch cubes
1 medium yellow onion, diced
1/2 cup raisins
2 cups  ( 1  15 oz can)  chickpeas, drained and rinsed
1/4 c chicken bullion paste for chicken stock
8 cups water
2 tbsp chopped fresh parsley
1 tsp ground ginger
1/2 tsp pepper
1/4 tsp salt
1/2 tsp turmeric
4 cups Israeli couscous ( I only had 3 cups, so I added one cup of the golden small couscous
additional parsley to garnish

Wash and chop the zucchini and butternut squash. Don’t forget to de-seed the squash. Lay out on aluminum foil on a baking sheet and roast at 450 for 30-45 minutes. Turning every 10 -15 min. Wash the couscous and set aside.

Chop the onion and fry it on the stove with some olive oil in a large stock pot. Set aside in a large bowl which you’ll use to mix up the rest of the ingredients. Drain and rinse the chickpeas and add to the bowl, along with the raisins and some more parsley (to taste). Add the zucchini and butternut squash to this bowl once they’re browned on all sides.

Bring 8 cups of water to a boil in the large stock pot you used for the onions. Stir in the 1/4 cup of bullion, parsley, ginger, pepper, salt, and turmeric. Let boil together for a few minutes. Add the couscous and let it come back to a boil. Be sure to stir it all up every few minutes. Cook until the couscous soaks up the broth and get’s to a consistency you like.

Add the couscous to your large bowl with the onions, raisins and chickpeas, zucchini and butternut squash and stir. Garnish with additional parsley if you wish.

Tonight we’re eating this with some delicious bone in pork chops that are currently brining, but you can serve with grilled chicken, boiled eggs, firm tofu, or grilled steak. The options are endless!

Wine Marinated Crispy Chickpeas (Vegan, Vegetarian, Meat-Free, Dairy-Free)

Simple Tasty Winter Meals(Vegan, Vegetarian, Dairy-Free, Meat-free)
It’s “officially” fall in the Pacific Northwest. All of the normal indications are here: I need sunglasses, a jacket, a scarf, a tank top, gloves and an umbrella all in the course of about five minutes. The sun is setting earlier, waterproofing boots is on my to-do list, and my shorts get packed away.

Another indication that it’s fall is here is the lack of daylight. There is an impending sluggish feeling that starts to set in when we realize that we go to work when it’s dark and leave work it’s dark. Unless you’re one of the lucky few that has a window near your cubicle or in your office, it’s possible to only catch a glimpse of real “light” through ever distant windows on the run from the  much needed afternoon coffee break to back to back afternoon meetings.

When the rain starts, the fall flavor craving starts. These cravings battle the ever sluggish feelings and makes us torn when it comes to dinner. Either it’s the event that keeps me going during the day and I can’t wait to rush home and cook something that I’ve pinned, liked, saved or stashed. Or, the last thing I want to do is be in the kitchen as a continuation of my daily servitude but am conflicted when I mentally explore the ease of ordering pizza.

Marinated Chickpeas

1 can chickpeas, drained
White Wine
Minced garlic
Dried Parsley, garlic, rosemary pepper
EVOO or cooking spray

  1. Open the can of chickpeas, drain and rinse
  2. Marinate the chickpeas in spices, white wine and a few dashes of balsamic in a bowl or tupperware
  3. When you’re about 17 minutes away from the other dishes being ready, pre-heat a pan with some EVOO or cooking spray
  4. Remove the chickpeas from the marinade, I use a slotted spoon to do so, and toast on medium-high until the exterior starts to brown (usually about 10-15 minutes)
  5. Shake the pan every few minutes  to move the chickpeas around so they brown evenly
  6. Once they’re browned to your linking, remove from the heat and serve

I usually pair with baked butternut squash, sauteed garlic kale or kale chips and toasted quinoa.

Cooking Notes:

The Wine:  I NEVER cook with a wine I wouldn’t drink. So, choose whichever you’d like. Anything from a Chardonnay to Riesling works. I usually use a traditional table white wine or a dry Pinot Grigio

Marination Time : Since this is a go-to meal I usually only marinate them for about an hour, but if you can remember in the morning to prepare them it will taste MUCH more delicious

Taco Thursday: Carne Asada Steak + Padron Peppers + Cabbage Slaw

IMG_3764Sometimes you just need a taco. Or a glass of wine. Or…both.

Thursday was a “both” day. Whether it be in celebration or on consolation, there’s something about a good taco that calms and comforts like a chat with a good friend or a glass of wine. You can also make them out of pretty much anything in the cabinet! Anyone can find a way to eat a taco whether you be vegan, vegetarian, or carnivore. The preparation is also a variable whether basking in simplicity or it’s own braised beauty!

Tonight was a much needed “comfort” night, including some home cooking which always has a way of reminding myself that there is something worthwhile that I can do, and do quite well. In addition to home cooking, include a challenge to overcome and a hearty pour of wine. For my challenge I chose the chopping jalapeños without staining my fingers in the fire juice and promptly wiping my eye which seems to be a habit of mine. For the home cooking, Carne Asada Steak Tacos, oven roasted Padron Peppers and some good old  Grilled Cabbage Slaw. For the wine, honestly whatever was open on the counter would do but at this point. I looked for Rioja to make the complete “spanish” experience but settled for a glass from the bottle of open Chianti that always has a home on my counter.

The result, a masterpiece that both soothed my mind and filled my belly. You can’t go wrong with a taco!

Do you have “taco + wine” days?


White Nectarine, Mozzarella, Basil “Stacks”

StacksWhite Nectarine, Mozzarella, Basil “Stacks”
Serves two

2 ripe, but slightly firm white nectarines
2 fresh mozzarella balls
1 bunch fresh basil, washed
Mandarano balsamic glaze

Wash the nectarines and basil, laying the basil out on a paper towel to pat dry. Slice the bottoms of the nectarines, then carefully slice so you have layers to stack.  Taking a sharp knife, slice the mozzarella balls. Stack up the ingredients, starting with a slice of the white nectarine and alternating the other ingredients until you have your “stack” created. Drizzle with the balsamic glaze and enjoy!

Cucumber Tomato Feta Salad

IMG_2820Summer is FINALLY here!! That’s right, ladies and gents, the Pacific Northwest finally has consistent sunshine! With the change of the weather, comes the change of the taste buds. I trade my warming winter ratatouille  and warming  cast-iron portions of delicious steaming cassoulet for the lighter summer fare like the Cilantro Lime Chicken & Baked Potato Skins I made for dinner TWO nights in a row (yes, they are THAT good and SO simple).

A few of my other “go to” summer meals are:
Hawaiian Poke & Ginger Ono Sashimi
Prosciutto Wrapped Chicken & Asparagus
Healthy Chicken Veggie Spring Rolls with Garlic Ginger Dipping Sauce

This year I needed a new salad, something that was out of my normal cooking pallet. I’ve had different variations of this type of salad (Fez on Wheels Turkish Shepherd Salad, and Tom Douglas’ Home Remedy Jackie’s Greek Salad are two of my favorites) and decided it was time to make it myself.

Of course, after I used the “wing it” approach I realized that looking for a recipe could have been smart idea. Psh, who needs a recipe when you have a photo of the ingredients and taste testing! Next time I WONT forget the mint or the fresh lemon juice. The Epicruious version called for scallions instead of the red pepper and the Simply Recipes version called for 1 tsp fresh chopped oregano.  There is also a more italian style version that A Taste of Home posted with mozzarella that I’ll be trying next week! Whatever the variations you use,  it’s even better than next day once the flavors marinate together for a while. Also makes a great potluck or BBQ side!

Do you have any special additions or variations of this delicious dish? Next time I’m thinking I’ll add some quinoa!

2 tbsp red wine vinegar
1/4 c fresh squeezed lemon juice
fresh cracked salt and pepper to taste
drizzle of EVOO (extra virgin olive oil)
2 large cucumbers, peeled and seeded
cherry tomatoes (to taste), washed and halved
1/2 c chopped fresh mint, Chiffonade
7 oz fresh sheep feta, crumbled
1 cup pitted halved Kalamata olives


To make the dressing, mix the red wine vinegar, lemon juice, cracked pepper and drizzle of EVOO to a small bowl and whisk together then set aside. If you have a jar, you can also just add the ingredients and shake the living heck out of the ingredients to mix. Wash and half the cucumbers, then use a spoon to scoop out the seeds in the center then slice and place in a medium bowl. Add olives. Wash and half the tomatoes and add them to the cucumber bowl. Rinse and pat the mint dry, then  Chiffonade it. That’s a fancy little french term for stacking herb leaves on top of each other than tightly rolling them and cutting horizontally to produce long thin strips. Add the dressing to the cucumber bowl and toss lightly, sprinkling in the feta and tossing all the goodness together. Serve as a main with some humus and pita bread, or as a delicious side!


Seared Scallops

seared scallops, scrambled eggs, grilled asparagus and sautéed purple onion’s & spinach, vino

I have to admit something to you. I’m having an affair. Before you’re too shocked, let me get into the nitty-gritty details of who it’s with. It’s….it’s…SCALLOPS! I can’t resist them! They are the menu item that trumps all other items. Hangar steak, caprese or beet salad, grilled shrimp, roasted brussels sprouts, none of them stand a chance against an order of seared scallops.

They are bites of soft, flavorful, delicate, melt in your mouth goodness! One of the joys of living in Seattle is being so close to Pikes Place. Almost every weekend you can find me walking to get my morning coffee and heading down to Pikes Place market to visit my fruit and veggie stand and get my weekly supply of local grown fresh fruits and veggies. I then of course MUST look at each of the flower stands, now that they’re in season, and pick up a $5 bouquet to spruce up the house!

Well, last weekend, I decided to follow a whim! That whims name was scallops. For as many times as I’ve ordered and enjoyed them at a restaurant,  I seldom cook them myself.  But having fresh fish at my beck and call just go the better of me last weekend and I had to have them!

I remember the first time I made scallops. I was  SO nervous that I would mess them up and let’s be real, their  price point does not lend itself to an “oops” scallop. Rest assured, they are actually pretty simple to make. Two things to know when cooking scallops; first, don’t move them around the pan when you’re cooking them. Put them in the pan and let them be. Second, have all your other food ready and waiting. Once the scallops are cooked, you’ll want to plate and eat them.

Seared Scallops


  • Fresh Scallops
  • Olive Oil
  • Fresh pepper and/or sea salt (optional)
  1. Start by preparing your side dish or plate decoration that you will be serving the scallops on. Once they are cooked you will want to consume them right away.
  2. Rinse the scallops and pat dry. I like mine without salt, but this is the part where you season with cracked sea salt and or pepper .
  3. Heat a non-stick sauté pan over a high heat and a tablespoon of olive oil. Your pan needs to be VERY hot, so seeing a tiny bit of smoke is okay.
  4. Place your scallops in your VERY hot pan, and DO NOT MOVE THEM! You want them to sear each scallop on the flat side and seal in the crisp flavors.
  5. After about two minutes flip the scallops. You can peek underneath before flipping to assure that you see a nice caramel-colored crust forming on the underside.
  6. Cook the scallops for about another minute. You don’t want to over cook them and you will want to sear them right after removing from the pan. Once the centers are still slightly translucent they’re ready to eat!
  7. Plate your scallops quickly and enjoy!


Mexican Scallop Salad with Prosecco
Mexican Scallop Salad with Prosecco


Another way you can serve scallops is seared with grilled shrimp, grilled cabbage slaw, cut mango and fresh lime. This is one of my favorite spring and summer meals. This makes for a delightful summer meal that’s healthy, and pairs perfect with one of my  favorite summer libations, Adami prosecco!

Carne Asada Steak Tacos

photo 3Taco Tuesday is a long-standing tradition in our house. As we start to get the pockets of good weather in Seattle I get more and more excited about one of my favorite things, roof top grilling. Now, we are not just your casual  everyday grill people. We’re Californian, which means we’re dedicated grillers;  we grill in all-weather! Neither rain, nor sleet nor wind or snow shall keep us from the grill! True story, my dad’s been known to put on his boots and grill in the SNOW! Luckily Taco Tuesday was somewhat sunny so the grilling experience was more leisurely than it is when you’re all out fighting wind or snow.

As you may have seen from this weeks Mango Salsa post, I had some Carne Asada tacos at our local Farmers Market and that started the obsession fever. They were amazing tacos and I had to try my hand at replicating that amazing experience. I’m happy to report, this little recipe made it in the top 5 BEST MEALS EVER list from the mister! Even I was speechless after my first bite…and realized that my biggest problem in life at the moment was that I didn’t have a bigger stomach!

Carne Asada Steak Tacos with Pico De Gallo, Grilled Cabbage Slaw
(Various parts of recipe adapted from Food Network)

Flank Steak: 

2 pounds flank or skirt steak, trimmed of excess fat
1 large baking dish, to prepare
1 large ziplock bag, to marinate
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper

5 garlic cloves, minced*
1/2 jalapeno, minced
2 large handfuls fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/4 cup olive oil

For Serving:
Tortillas (We ” Home-Style” flour tortillas)
Lime wedges
Pico de Gallo, recipe here
Grilled Cabbage Slaw, recipe here
Mango Salsa, recipe here

*Conversions for garlic if you don’t have the fresh stuff: 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

If you are using the Pico de Gallo, Cabbage Slaw, or Mango Salsa prepare all of the herbs and veggies at the same time before you prepare the meat. Getting all the chopping done at once makes the job easier and all of these dishes and side dishes are better when they’re left to marinate for a while!

To make the mojo, wash and chop all ingredients into a bowl and mix well. Lay steak out in a large baking dish and lightly coat with black pepper then pour the mojo over the steak making sure to spread out the clumps of cilantro and garlic. Fold the top of your plastic bag over itself twice, to keep any juices from interfering with the zip lock seal. Fold the meat over itself in quarters, with the mojo on the inside, and place in the plastic bag. Pour remaining mojo juices over the meat. Seal the bag and refrigerate for 1- 8 hours. I prefer a longer marinate time so the juices really soak into the meat, but don’t marinate longer than 8 hours as the citrus in the mojo will break down the delicate cut of meat and render it mushy.

Once you’re ready to cook the meat, pre-heat the grill and start a pan on the stove to cook the cabbage slaw. (You can also broil the meat, but we prefer to grill if that option is available). Brush the grill with olive oil to keep the meat from sticking. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. (At once you do the first turn, you can get out the toppings and have them ready.) Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice meat, heat up tortillas over open flame on the stove and assemble a masterpiece!