CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS
Provided by Cristina Ceccatelli Cook
Categories Herb Tomato Appetizer Side Vegetarian Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS
[DRAFT]
Provided by Food Network
Time 10m
Yield 4 Servings
Number Of Ingredients 16
Steps:
- 1. Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours. 2. Assemble tomatoes, cheese and lettuce leaves on a platter. 3. Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat. 4. Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into ½-inch thick slices. 5. Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat Tortillas with non-stick spray and grill on each side no more than 30 seconds. 6. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
- - Substitute chicken in place of flank steak for a non-red meat variation. - Drizzle your favorite salsa and sour cream if desired.
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 10m
Yield 4
Number Of Ingredients 16
Steps:
- Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- Assemble tomatoes, cheese and lettuce leaves on a platter.
- Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
- Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 42.4 g, Cholesterol 30.4 mg, Fat 18.6 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 5.3 g, Sodium 455.5 mg, Sugar 6.1 g
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS
By Mission Foods on All Recipes. Prep time does not include marinating time. Substitute chicken in place of flank steak for a non-red meat variation. Drizzle with your favorite salsa and sour cream if desired.
Provided by Lavender Lynn
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1.Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- 2.Assemble tomatoes, cheese, and lettuce leaves on a platter.
- 3.Preheat grill to medium-high heat and place 8-inch cast iron pan on directly on the grill or over side burner set to medium-high heat.
- 4.Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- 5.Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion, and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- 6.Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 359.3, Fat 16.6, SaturatedFat 4.5, Cholesterol 60.1, Sodium 94.4, Carbohydrate 32.5, Fiber 6.8, Sugar 6.7, Protein 24.7
CORN AND POTATOES WITH HEIRLOOM TOMATOES
Categories Salad Blender Potato Tomato Side Quick & Easy Bacon Corn White Wine Summer Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (first course or side dish) servings
Number Of Ingredients 10
Steps:
- Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.
- Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes.
- Meanwhile, purée 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes.
- Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.
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