SALSA-MARINATED SKIRT STEAK SOFT TACOS WITH REFRIED WHITE BEANS
Who said refried beans had to be pintos? Cannellini beans-cooked in the same skillet as the salsa-marinated steak-get the twice-cooked treatment, adding nutty creaminess to meaty tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
- SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
- MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
- ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.
STEAK WITH CITRUS SALSA
A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. -Kathleen Smith, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 20
Steps:
- In a shallow dish, combine the first six ingredients; add beef. Cover and refrigerate for 2 hours or overnight, turning occasionally. , Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 719mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STEAK TAMPIQUENA (MEXICAN STEAK)
I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!
Provided by Dawn399
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pan.
- Sautee onion, garlic and tomato for 3 minutes or until tender.
- Set mixture aside.
- Preheat oven to broil.
- Cut green chile into long strips and set aside.
- Sprinkle seasoning salt on both sides of steak.
- Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
- Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
- Top with 2-3 strips of green chile.
- Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
- Serve and enjoy!
Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7
MEXICAN SALSA STEAK
I wanted my steak to have a bit of zip so made up this recipe. I did enjoy it! I used recipe#25977 Fresh Cut Salsa but you may use the Salsa of your choice - It should be fresh salsa though not canned. I made the recipe for 4 steaks but it is very easy to cut it back to one or two steaks - Do not use less than 1 cup of Salsa. The best cheese to use would be an unpasterized Mexican Farmers Cheese, Provencal, Mazzarello, or American Jack. The softer cheeses will be best not cheddar etc.
Provided by Bergy
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the Adobo spice on both sides of the steak and rub it in well, Season with salt & pepper let the steaks rest 1-2 hours.
- Heat a heavy skillet over High heat, if necessary add a light spray of Veggie oil to the pan.
- Fry the steak for apprx 2 minutes each side (depends on the thickness, my steak was just over 1/2" thick).
- Turn heat down to medium.
- Place the cheese slices down the center of the steaks, pour salsa around the steaks, cover and continue cooking until the cheese has melted.
- Serve with plain rice or pasta with the salsa from the steaks poured over top as a sauce.
Nutrition Facts : Calories 410.3, Fat 27.9, SaturatedFat 17.4, Cholesterol 72.6, Sodium 1872.4, Carbohydrate 17.5, Fiber 2.1, Sugar 4, Protein 24.3
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