SOFRITO-MARINATED FLANK STEAK
Serve this steak with your favorite sides, such as mashed potatoes and vegetables. Our Garlic-Pepper Sauce infuses the meat with loads of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a shallow glass dish, stir together Garlic-Pepper Sauce, red-wine vinegar, Dijon mustard, and olive oil. Add flank steak; spoon some sauce mixture over steak. Cover, and marinate 30 minutes at room temperature or up to overnight in the refrigerator.
- Heat broiler; set rack 4 inches from heat. Transfer steak to a broiler pan, spooning marinade over meat. Broil, without turning, 14 to 16 minutes for medium-rare (135 degrees on an instant-read thermometer). Let stand 10 minutes before slicing.
Nutrition Facts : Calories 315 g, Fat 17 g, Fiber 1 g, Protein 36 g
SOFRITO CHICKEN
Chicken thighs are simmered with sofrito and other seasonings until they fall apart. Serve with some yellow rice and beans for a delicious Spanish-style meal.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use.
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 8.7 g, Cholesterol 107.8 mg, Fat 23.9 g, Fiber 2.1 g, Protein 31.6 g, SaturatedFat 5.9 g, Sodium 294.8 mg, Sugar 2.8 g
SOFRITO
Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Provided by FIVEBRIGS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 80
Number Of Ingredients 10
Steps:
- In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g
AUTHENTIC PUERTO RICAN SOFRITO
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.
Provided by MKCortes (Latin Goddess)
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 64
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
- Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
- Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g
SOFRITO-MARINATED STEAK
I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree.
Provided by Hey Jude
Categories Steak
Time 56m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
- Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
- Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
- Let stand 5 minutes then slice.
- Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.
SOFRITO
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.
Provided by Von Diaz
Categories condiments
Time 5m
Yield About 2 1/4 cups
Number Of Ingredients 6
Steps:
- In a large food processor or blender, blend the peppers and garlic until smooth.
- Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.
SAVORY GARLIC MARINATED STEAK
I got this recipe from a friend last summer and have enjoyed it ever since. It is simple but does take some planing ahead (It takes 24-48 hours to marinade). It can be a bit salty to some tastes so I suggest using a low sodium soy sauce. I cook it on our George Foreman and it is wonderful.
Provided by tkwegner
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all liquid ingredients in a medium bowl. Add dry ingredients to liquid ingredients. (Make sure all ingredients are mixed completely.).
- Place steaks in a shallow, non-porous dish, and pour marinade over steaks. For optimal flavor, rub the marinade into the meat. (I sometimes use a plastic bag for easier storage and clean-up.).
- Cover and let marinade in the refrigerator for 24-48 hours.
- Grill steaks for 7-8 minutes per side on a lightly oiled grate or until internal temperature reaches at least 145°.
MARINATED STEAK
Make and share this Marinated Steak recipe from Food.com.
Provided by bmcnichol
Categories Steak
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In plastic bag combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Seal bag and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade.
- Prepare and heat gril. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving.
Nutrition Facts : Calories 499.3, Fat 29.3, SaturatedFat 9.7, Cholesterol 138.3, Sodium 405.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 48.9
BALSAMIC AND GARLIC MARINATED STEAK
Make sure your grill is hot before adding your steak. A hot grill quickly sears the outside of the meat, sealing the meat so it stays juicy and tender. Adding a packet of potatoes or vegetables while the steak cooks will save you time and work and supply you with a great side.
Provided by Karen From Colorado
Categories Steak
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
- Add steak, turning to coat.
- Cover the dish or seal the bag.
- Refrigerate at least 8 hours or overnight, turning occasionally.
- Remove steak from the marinade; reserve marinade.
- Grill over direct high heat for 5 minutes; turn steak and sear the other side.
- Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
- Discard any remaining marinade.
- To serve, cut beef into slices across the grain into slices.
Nutrition Facts : Calories 275.8, Fat 15.8, SaturatedFat 5, Cholesterol 69.2, Sodium 307.9, Carbohydrate 7.1, Fiber 0.7, Sugar 5.6, Protein 24.7
SOFRITO SEASONED SKILLET FLANK STEAK
Ham, onions and finely chopped jalapeño peppers give this 25-minute Sofrito Seasoned Skillet Flank Steak all the heat and flavor you could ask for.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup per serving
Number Of Ingredients 7
Steps:
- Cut steak in half lengthwise and then into 1/4-inch strips.
- Heat 2 Tbsp.of the dressing in large nonstick skillet. Add steak; brown in 2 batches, 1 to 2 min. on each side. Remove from pan; set aside.
- Add remaining 2 Tbsp. dressing to skillet. Add ham, onion and peppers; cook 5 min. until browned and softened, stirring occassionally. Add tomatoes and steak. Bring to boil. Reduce heat to simmer. Cook 5 min. or until meat is heated through. Serve immediately over rice.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 6 g, Protein 32 g
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