· 1 lb skirt steak
· salt and pepper for taste
· 6 tsp minced garlic Add half if you like a less garlic flavor
· ¼ cup chopped parsley
· 5 tbsp unsalted butter
· salt to taste for the butter
1. Cut the steak into 3 or 4 parts. Pat the steaks dry then season both sides liberally with salt and pepper
2. In a heavy duty skillet large enough for the skirt steak, heat oil over medium-high heat until it’s very hot. Add the steak and sear both sides (brown both sides) for 2-3 minutes until medium rare or cook longer until your desired doneness. I cooked mine for about 4 minutes on each side. Place steaks to rest on a plate and cover with foil.
3. In a skillet melt the butter over low heat then add the garlic. Cook swirling or using a spatula to move the butter and garlic around until lightly golden. Don’t over cook, or the butter and garlic will burn.
4. Pour the garlic butter into a bowl and salt to taste. Slice the steak against the grain. Garnish with parsley and then spoon or pour the garlic butter over the steak. Serve immediately.
This recipe will feed a family of four. You can double the meat without having to adjust the onion and gravy. Here is what you will need to make this recipe
4 to 6 slices of Round Steak
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 T of Butter
Again, I made this in my Instant Pot, I will add adjustments for a crock or an oven in the steps.
Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
Add the slices of meat to the pot.
Add the two pouches of the gravy to 2 C of hot water and dissolve.
Pour over the meat and onions.
Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
Release the steam and you are ready to serve.
· ⅓ cup lime juice
· ¼ cup pineapple juice (no sugar added)
· 2 tablespoons Worcestershire sauce
· 3 tablespoons olive oil
· 1 tablespoon minced garlic
· 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
· 1 teaspoon EACH: kosher salt AND smoked paprika
· ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
· ¼ cup chopped cilantro
· 1 ½ – 2 pounds skirt or flank steak
· 1 tablespoon oil (high heat)
· 2 medium white onions, sliced
· 1 large poblano, ribs and seeds removed then sliced
· 2-3 bell peppers, thinly sliced (any color you please!)
· guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.
1. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
2. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
3. FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don’t steam.
4. ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!
· 1 tablespoon olive oil
· 1 yellow onion, diced
· 2 celery ribs, diced
· 2 bell peppers, diced (you can also use red, green, yellow, etc.)
· salt and fresh ground pepper, to taste
· 3 cloves garlic, minced
· 1 pound boneless skinless chicken breasts, cubed
· 1/4 teaspoon sweet paprika
· 1 teaspoon oregano
· 6 ounces andouille sausage, sliced into ¼-inch rounds
· 2 tablespoons tomato paste
· 2 cups low-sodium fat free chicken broth
· 1 (14.5-oz can) diced tomatoes
· 1 cup long grain rice
· 1 teaspoon cajun seasoning, or to taste,
· 1 pound shrimp, peeled and deveined
· 2 green onions, thinly sliced, for garnish
· dried parsley, for garnish
· In a large Dutch oven heat olive oil over medium heat.
· Add onions, celery, and bell peppers and season with salt and pepper.
· Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
· Stir in chicken and add sweet paprika and oregano.
· Cook for 5 minutes, or until chicken is browned on all sides.
· Stir in prepared sausage and tomato paste; cook for 1 minute.
· Add chicken broth, crushed tomatoes, rice and cajun seasoning.
· Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
· Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
· Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
· Remove from heat.
· Garnish with sliced green onions and dried parsley.
· 1 1/2 pounds chicken drumsticks, (about 5 – 6 drumsticks)
· 1 teaspoon salt, (reduce to 1/2 teaspoon if using soy sauce)
· 1/2 teaspoon pepper
· 1 1/2 teaspoons garlic powder
· 1 1/2 teaspoons onion powder
· 1/2 teaspoon oregano
· 1/2 teaspoon smoked paprika
· 3 tablespoons olive oil
· 2 tablespoons Worchestershire sauce, (alternatively you can use Soy Sauce)
1. Preheat the oven to 400 degrees.
2. Add all of the ingredients to a large freezer bag and seal it closed.
3. Shake all of the ingredients in the bag together. Make sure that the chicken is evenly coated with everything.
4. Allow the chicken to marinate in the fridge for at least 15 minutes.
5. Arrange the chicken on a baking sheet, and bake in the oven for 45 minutes, flipping the chicken over halfway through the cooking time. Chicken is done when it reaches an internal temperature of 165 degrees.
6. Serve immediately.
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