Salsa Steak Garlic Toasts Recipes

Steps:

• Prepare garlic toast according to package directions., Meanwhile, in a large skillet, heat oil over medium heat. Saute steak until no longer pink, 3-5 minutes; drain. Stir in salsa; cook and stir until heated through. Serve over toast. Top with sour cream and cilantro.

Steps:

• Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated. Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours.
• 1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender. Blend for 1 minute, or until smooth and emulsified. Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature.
• Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature.
• When ready to serve, preheat a grill or griddle pan to high heat. Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking. Let the steaks rest, loosely covered with foil, for 5 to 7 minutes. Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha.

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
• Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
• Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.

Steps:

• Heat oven to 400 degrees F. Line cookie sheet with foil.
• In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
• Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
• Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

Steps:

• Press garlic cloves into the crock pot using garlic press, or finely mince using another method, adding juice and pulp to the crock. For the beginner cook, 1 Tbs of dry minced garlic can be substituted.
• Add all other ingredients to the crock except steaks.
• Whisk together until well blended and tomato paste is no longer clumpy.
• Submerge steaks in sauce.
• Cover and simmer 4-5 hours on HIGH.

Steps:

• Prepare a grill for medium heat (or preheat oven to 400°F). Combine vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
• Meanwhile, mash anchovy and 1/2 garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 tablespoons oil.
• Drain carrots and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
• Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6-8 minutes). Rub toasts with remaining 1/2 garlic clove, transfer to a platter, and top with tartare and sorrel, if using.