Wednesday, July 6, 2011

Cook one night and have dinner for 2 nights!

Not sure how many of you remember DonD...he and I were working on a project during his illness and passing...A Romantic Couple's Package comprised of Seed Packets from New England Seed Co., a CD by his lovely, talented wife, Lucy...a CD of poetry that I have written and recorded and a cookbook of Dinner Entree Salads for Two that I have comprised. Sadly, DonD left this walk of life and the project went on a standstill. I still hope to publish the book and my CD.
                                                               God's speed, DonD



Cook Steak one night, for 2 delectable salad dinners!


SOUTHWESTERN FLANK STEAK & POTATO SALAD
Paula George

Ingredients:
3 medium red potatoes, cut in wedges (½ teaspoon salt for cooking)
1-½ lb. flank steak
3 Tablespoons Extra-Virgin Olive Oil
Spice Mixture:
1 teaspoon each: Ground Cumin, Chili Powder, Kosher Salt
¼ teaspoon each: Cayenne Pepper, Fresh Ground Black Pepper
Mix the 5 seasonings in a small bowl. Set aside to use as rub for steak.
1 cup canned black beans, rinsed and drained
1 rib of  celery, sliced thin
1 cup Baby Spinach leaves
1 small red onion, sliced thin (about ¼ cup)
1 teaspoon pickled Jalapeno peppers, minced
Juice of 1 lime
2 Tablespoons fresh, minced cilantro or parsley
Salt and Pepper to taste
2 Whole Wheat Pita Breads, olive oil for brushing
Directions:
Place potato wedges in cold water with salt in medium saucepan. Bring
To boil. Boil until barely tender (about 10 minutes). Drain.
Heat grill to high heat. Brush both sides of steak  using 2 Tablespoons of
Olive oil. Rub both sides with combined Spice Mixture. Grill 5-6 minutes
Per side. Remove to platter. Cover loosely with foil and let rest for 10-15
Minutes before slicing.
Toss together potatoes, beans, celery, spinach, onion, jalapenos, lime juice,
Cilantro or parsley, remaining 1 Tablespoon olive oil. Salt and pepper to taste.
BEING SURE to slice against the grain, slice ½ of the cooked steak in very thin
Slices. Wrap other half of steak and refrigerate to use for Fajita Salad the following night.
Divide the potato salad on 2 dinner plates. Arrange ½ of the sliced steak on each
Plate.
Brush pita breads with small amount of olive oil. Heat in hot skillet or on grill about 1 minute per side. Cut each pita bread into 4 wedges and arrange on plates.

FAJITA SALAD
Paula George

Ingredients:
3 cups torn Romaine lettuce
½ of steak cooked previous night (about ¾ lb.) cut in 2”x¼” slices.
½ red bell pepper, cut in ¼” strips
½ green bell pepper, cut in ¼” strips
½ small red onion, cut in ¼” strips
2 Tablespoons Extra Virgin Olive Oil
1 Medium ripe tomato, cut in thin wedges
½ cup shredded Pepper Jack or Cheddar cheese
½ cup Ranch salad dressing
Minced chives, cilantro or parsley for garnish
Purchased white or yellow corn tortilla chips
Directions:
On two small platters or dinner plates; divide lettuce on plates,
Arranging lettuce bed.
Toss together sliced steak, peppers and onion.
Heat the olive oil in large skillet over medium-high heat. Add
Steak  mixture; sauté for 2-3 minutes. Divide steak mixture on
Lettuce-lined plates. Arrange tomato wedges around steak
Mixture. Top with dollop of Ranch dressing (about ¼ cup each).
Sprinkle with choice of cheese. Arrange tortilla chips around
Each plate.
Garnish with sprinkling of minced chives, parsley or cilantro.
Optional: Serve sour cream, guacamole, and salsa on the side.

Suggested Beverage: Chilled Corona’s with Lime Wedges

2 comments:

  1. RIP, Don~

    We love flank steak...and this is a great tip for two great meals with one grill session. YUM.

    ReplyDelete
  2. Enjoy, Lizzy! And that will give you more time to concentrate on a fabulous dessert to go with those easy meals! :)

    ReplyDelete