Grilled Flank Steak with chimichurri sauce

I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)

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Ingredients: (serves 2-4)

For the steak-

  • 1 flank steak, tenderized using a meat mallet to the same thickness
  • 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
  • 1/4 tsp each salt and pepper, or more to taste

For the Chimichurri sauce-

  • 1C loosely packed cilantro
  • 1C loosely packed parsley
  • 3 cloves garlic, crushed
  • 1 shallot, peeled and rough chopped
  • 2 jalapeno peppers (remove seeds and ribs for less spice.)
  • 1 large lime or 2 small limes zested and juiced
  • salt and pepper to taste
  • about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.

directions:

  1. Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
  2. Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
  3. In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
  4. Serve with your steak! mmmmmmmmm.

Chipotle Mango BBQ’D Pork Tenderloin

The best thing about spring time is the warm weather and the sunshine (and hopefully in a day or so here BEER for me! Come on baby girl, it is time to vacate the premises!!) And what comes with warm weather, sunshine, and beer?! BBQ SEASON! Keeping your house nice and cool without heating it up more in the stinking hot sun is a truly beautiful thing. So lets get those grills started people!!

When your mother in law brings you a bunch of mangoes… you need to use those mangoes. This was a small experiment that turned out quite delicious! Its mangoes, chipotles in adobo and a few other ingredients. It is absolutely delicious! And it is a bit spicy, but it is a SMOKY spicy. I would dial back the heat to half if you’re not a spice person.

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Ingredients: (Serves 2. Use a second pork tenderloin to serve 4. Do not double the sauce recipe, the recipe makes 2 cups already!)

  • 1 pork tenderloin
  • salt and pepper to taste

For the sauce/Baste

  • 2 TBSP pureed chipotle in adobo sauce (see note at bottom of post.)
  • 2 TBSP water
  • 2 TBSP honey
  • 1 large lime, zested and juiced
  • 2 mangoes, peeled and rough chopped
  • a pinch of salt

Directions:

  1. Heat your outdoor grill to MEDIUM heat. No higher. I wouldn’t go lower unless your grill is very hot.
  2. Season your pork tenderloin with salt and pepper.
  3. In a food processor or small blender, add in all of your sauce ingredients. Blend until smooth. Put 1.4c of the sauce in a small bowl to use to baste the pork tenderloin while it cooks.
  4. Slather some sauce on your pork tenderloin and place it on the grill. This will take no longer than 20 minutes to cook through.
  5. Check on your pork tenderloin and turn it every 4 minutes or so to get nice and grilled on all sides. if you go to move your tenderloin and she is still sticking to the grill, don’t touch her. She isn’t ready to be turned over yet.
  6. Baste your tenderloin as you turn it over to cook each side, getting some beautiful grill marks. The color of the tenderloin will be a gorgeous deep orange. Baste and cook until your tenderloin reaches an internal temperature of 145F.
  7. Remove the tenderloin from the grill to a cutting board, cover with foil and let it rest for at least 7 minutes.
  8. Slice into medallions and serve with the remaining sauce on the side.
  9. Serve up with some BBQ’d seasoned carrots and some Bacon Mango Rice !

 

*Note: Whenever I open a can of chipotle in adobo, I know I will not be using the whole thing in a week normally. So I puree it all together, put it in a freezer zip lock bag and break off portions as I need from the freezer. This keeps your waste to a minimum.


10 Spice Beer Can Chicken

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It was 29 degrees today. WOW. What an ABSOLUTELY beautiful day!!! But on super hot days like today, I don’t really feel like heating up my house any more than it already is – so I decided to BBQ outside! Tonights dinner is a super simple, yet delicious (moist) beer can chicken!!!! If you have never tried something like this, I suggest you do. Serve it up with some BBQ’D sweet potatoes, and BBQ’D whole carrots, and a home made Caesar salad.

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Ingredients:

  • 1 3-4LB whole chicken
  • 1/3c EVOO
  • 2 TBSP brown sugar
  • 2 TBSP garlic powder
  • 2 TBSP smoked paprika
  • 1 TBSP cumin
  • 1 TBSP coriander
  • 1 TBSP onion powder
  • 1 TBSP salt
  • 1 TBSP pepper
  • 1/2 TBSP cinnamon
  • 1 TSP cayenne pepper
  • 1/2 can of your favourite beer

Directions:

  1. Wash your bird thoroughly inside and out. Pat dry.
  2. In a small mixing bowl, mix together your brown sugar, garlic powder, smoked paprika, cumin, coriander, onion powder, salt, pepper, cinnamon and cayenne pepper and your evoo.
  3. Place your chicken in a LARGE bowl. Rub your seasoning paste all over the bird.
  4. Heat your outdoor grill to LOW on one side, and MEDIUM on the other side.
  5. Make sure to use some kind of drip tray safe for a BBQ to place your chicken on. Put the beer can in the chickens cavity, place standing up on the drip tray and put it on the LOW heat side of the BBQ. Close the lid. If the brown sugar on your chicken is getting black within the first 10-20 minutes of being on the grill, turn the heat down a little lower.
  6. Set a kitchen timer for 1 hour. This can take up to 90 minutes depending on the efficiency of your grill. My 4lb chicken only took about 1 hour.
  7. Once the thickest part of the chicken reads 165F, it is ready to come off the grill.
  8. Place chicken on a cutting board, let rest for 15 minutes.
  9. Once the chicken is well rested, carve and serve!