Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero


Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.


For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.


Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.


Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

From: foodnetwork.com

Honey Nut Chicken

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows


Directions

Preheat oven to 350 degrees F.


Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.


Beat eggs and half-and-half or milk with hot sauce in a shallow dish.


Pour flour out on a plastic board or plate.


Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.


Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.


Barbecued Succotash:

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish


Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Cook Time
Ease of preparation: easy


From: foodnetwork.com