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

Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each
2 cloves garlic, cracked from skin and halved
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs rosemary very finely chopped
Salt and freshly ground black pepper or grill seasoning, if desired
4 cups arugula leaves
1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium
vine-ripe tomatoes, cut into bite-size pieces
1 lemon
Parmigiano-Reggiano, for grating

Heat grill or grill pan to medium-high to high.

Rub room temperature meat with cut garlic. Drizzle the meat with olive
oil, rub with rosemary and season liberally with salt and pepper or
grill seasoning. Cook steaks 4 minutes on each side for medium, let
rest 5 minutes then slice.

Dress greens and halved or chopped tomatoes with the juice of 1 lemon,
2 tablespoons olive oil and salt and pepper. Pile salad on top of
sliced steak and garnish with long grates of cheese made with
vegetable peeler.

Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 38 minutes
Yield: 4 servings

I made garlic-centric meal for my in-laws, not normally fans of
garlic, and they cleaned their plates! My husband was so happy to see
his parents FINALLY embrace garlic (his first love - I'm number 3
behind Scotch) that he literally cried about it later that night!

Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula

Preheat oven to 450 degrees F.

Place a pot of water on the stove and bring to a boil for the pasta.
Salt water, add pasta and cook to just-shy of al dente. It needs to
have a real bite left to it because it will sit in the sauce for 2
minutes later on and continue to cook. Heads up: you will need 2
ladles of starchy cooking water just before draining, about 1 1/2
cups.

Place the grape tomatoes on a cookie sheet with the garlic. Coat the
tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive
oil and season with lots of salt and pepper. Roast 20 minutes.

Season the steaks with salt and pepper. Rub with a clove of cut
garlic. Coat the steaks lightly in extra-virgin olive oil.

Chop the scallions, whites and greens. Thinly slice the sage and
finely chop the parsley. Combine the scallions and herbs with the
Gorgonzola crumbles.

When you are a few minutes away from taking the tomatoes out of the
oven, heat a skillet over high heat. Add the steaks and caramelize the
meat on both sides, a minute and a half per side should do it.

Take the tomatoes and garlic out of the oven. Turn the oven off. Top
the meat with the gorgonzola and transfer the skillet to the oven. Let
the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt
down over the meat and the steaks will be tender and pale pink inside.

Remove the roasted garlic from the skins and mash into a paste with
the side of your knife. Transfer the garlic paste to the bottom of a
pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy
pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl
and mash them with a potato masher until a sauce forms and tomatoes
are well combined with garlic broth. Add penne, grated cheese, arugula
and basil and toss a minute or 2 to allow the pasta to soak up
flavors.

Serve meat with pasta alongside.