Mexican Beef Taco’s with chimichurri

I made this one night for about 12 people, so I had to double what I am putting down here. it was a huge hit. Serve these bad boys with grilled street corn and spanish rice. They are sure to be a hit!!!!

tacos

 

Ingredients:

-12 corn tortillas

-1 large flank steak

Steak Rub:

-1/2 tbsp each of smoked paprika, chilli powder, oregano, thyme

-1 tsp each salt and pepper (taste the blend and add more if needed.)

-2 tsp corainder

Chimichurri sauce:

-1 bunch of cilantro (stems included. lots of flavour in those.)

-1 bunch parsley (stems also included.)

-zest and juice of 1 large lime, or 2 smaller limes.

-2 jalapeño peppers. for less heat, remove the seeds and ribs with a spoon.

-5 cloves garlic (i put garlic in everything. feel free to scale down this number.)

-1/2 of a small onion, rough chopped

-salt and pepper to taste. Add this in small amounts, taste the sauce and add more if needed.

-1/3-2/3c EVOO, or more if needed

 

Directions:

-Combine all steak rub ingredients in a small bowl and rub ALL over that steak. Make 1/4″ slits with a knife AGAINST the grain of the steak, throw in a baggie and marinate for about 2 hours. (You can skip the marinating. But I wouldn’t.)

-Heat your grill to medium heat. Once hot, throw your steak on the grill. Do NOT touch it until you can easily flip it without the meat sticking to the grill. If it sticks to the grill, that side is not done. I cook mine about 7 mins per side to get a nice medium-rare to medium.

Flip the steak and cook on the other side.

-In a blender or food processor, add all chimichurri ingredients except for the EVOO. Process until finely chopped. Start adding in your oil 1/3c at a time. Blend and add until your desired consistency.

-Take your steak off the grill. Place on a cutting board, cover with foil and let it rest for about 7-10 minutes. While your steak is resting, throw your corn tortillas on the grill and warm them through.

-Cut your steak nice and thin against the grain, and on a hard angle. This will help ensure the steak is not chewy.

-Build your taco’s! Add your steak, chimichurri, guacamole if you want, some pico de gallo..anything! Delish!

 


Arugula and walnut salad

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I made this with my delicious herbed pork today and was it ever amazing! The walnuts make this salad! I swear!

Ingredients:

this serves 2

-2 handfuls of arugula

-1/4 cup (or 1 handful of slightly crushed walnuts)

-1/4 c goat cheese, crumbled

-salt and pepper to taste

-3 tbsp good EVOO

-3 tbsp balsamic vinegar

Mix all ingredients together in a bowl, toss, and serve!

 

 


Chermoula Chicken with cucumber mint sauce

This is such a refreshing dish with fresh ingredients, and it is packed full of protein. This recipe serves 4.

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Ingredients:

For the chermoula:

-2 chili peppers, minced

-2 tsp cumin

-5 cloves garlic, crushed

-2 tsp parsley

-3 tsp smoked paprika

-1 tsp cayenne pepper

-juice of 1 lemon

-1/4c evoo

-1 tbsp rice wine vinegar

-salt and pepper, to taste

-2 – 8oz boneless skinless chicken breasts, cubed

1/2c cilantro, rough chopped

For the mint sauce:

-1/4c mint, rough chopped

-1 3″ piece cucumber, peeled and grated – reserve juices.

-juice of 1/2 a lemon

-1 tsp each sugar and salt

-1 1/2c plain greek yogurt

Mix all marinade ingredients together, including the chicken. Marinate at least 2 hours or over night.

Reserve marinade. Heat a large sauce pan over medium heat. Add a little evoo. Add your chicken. Cook through. Add 1 cup of the marinade. Bring to a boil, and then simmer.

For the mint sauce – combine all ingredients.

Serve the chicken over a bed of rice, and add the mint sauce on top. Add your cilantro. Mix, and enjoy!


Beefy Chili Flank Steak

If you want a good flank steak that isn’t chewy and flavourless, the trick is in marinating it. For 2-3 days. And vinegar. Trust me, it makes it ammmmmazing. Try this for a delish meal. Use the marinade as a sauce for the beef once it’s cooked.

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Ingredients:

-1 flank steak

-salt and pepper to taste

-1 tsp cumin

-1/4c soy sauce

-1/4c canola oil

-1″ knob ginger, peeled and minced

-4 cloves garlic, crushed

-3 tbsp rice wine vinegar

-1 tbsp fresh lemon juice

-1/4c Worcestershire sauce

-3 sprigs thyme

-3 chili’s, minced

Add all ingredients to a large ziplock bag. mix, coat the steak. Put in the fridge for at least 24 hours and up to 3 days.

When ready to cook, bring the steak to room temp. Heat your bbq to medium-medium high heat. Remove the steak from the bag of marinade, keep the marinade. Throw the steak on the grill. Grill 7-8 mins per side, or until it’s done to your desired doneness.

In a sauce pan over medium high heat, add the marinade. Bring to a boil, then let simmer until ready to use.

Pour over the steak.


Flank Steak Taco’s with Cilantro Puree

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I love taco’s! This is plain and simple – but whenever I eat flank steak, I am sure to marinate it for at least 24 hrs up to 3 days. So in a baggie, add some evoo, red wine vinegar, garlic cloves, salt, pepper and whatever flavourings you prefer – thinly slice your steak AGAINST the grain a couple times, then add the steak and marinate.

Ingredients:

-1 medium sized flank steak

-10-12 corn tortillas

-salt + pepper to taste

-1 tsp cumin

-1 large bunch cilantro, washed – keep the stems.

-1/4-1/2c EVOO

-1-3tbsp lime juice

-1 tsp zest from a lime

-handful of any cheese you like! It is delicious enough without the cheese though!

Directions:

Season your flank steak on both sides with salt, pepper and cumin. Add a tbsp of EVOO to a frying pan over med heat. Add the steak. Brown on both sides until the internal temp reaches at least 125F (for medium rare, Feel free to cook to your own preference.)

In a food processor or blender, add your cilantro,  a pinch of salt and pepper, lime zest and 2 tbsp lime. Pulse. While pulsing slowly add in the 1/4c of oil. Taste. If it needs more seasoning or lime juice, add it. Add in the EVOO until you get to your desired consistency.

Serve over the beef in your taco’s!


Santa Fe Salad

This is by far one of my favourite go-to salads. It is simple, delicious, and healthy! I usually make this to go with a nice blackened chicken breast, or any chicken breast with a nice spicy kick to it. I know a lot of people don’t like dates, but do not take them out of this salad! You will love it! And if you REALLY hate dates, you can replace them with figs!

Ingredients:

For the salad:

-8 c mixed greens (arugula, spinach)

-1 c fresh dates, roughly chopped

-1/4 c sun dried tomatoes, chopped

-1 1/2 c black beans, rinsed

-1c feta cheese, crumbled

-1 whole avocado, diced

-1/4c peanuts

For the dressing:

-1/4c evoo + 1/4c fresh lime juice

-2 tbsp peanut butter

-1 tsp sugar

-1tbsp soy sauce

-1 clove garlic, minced

-1 tbsp fresh lime juice +zest

Directions:

Take all of the dressing ingredients and add them to a bowl. whisk until emulsified or you can use a hand held immersion blender. Adjust to your taste. I don’t ever measure anything so this is just a basic guideline to follow for measurements!!

Mix all of your salad ingredients together in a bowl. Toss with the dressing. Serve!!


Cajun pulled pork taco’s

If there is something that I love more than anything, it’s taco’s. Throw some pulled pork in those bad boys and I am in love entirely. This is a great recipe for pulled pork taco’s, you must try it!

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Ingredients:

10-15 corn tortilla shells

For the pork:

-1/4-1/2 c of your favourite cajun seasoning

-1 1lb pork tenderloin

-1 1/2c BBQ sauce

-1 1/2c chicken broth

For the slaw:

-1 large english cucumber, match sticked

-1 large carrot, peeled and grated

-1/2 bunch of cilantro, fine chopped

For the slaw dressing:

-1/4 c evoo

-1/4c rice wine vinegar

-2 tbsp honey – adjust to your taste

-salt and pepper

Directions:

Pat the pork tenderloin dry. season liberally on both sides. Place in a slow cooker. Add your bbq sauce and your chicken stock to the bottom of the pot. Do not pour over the pork as you want to keep that seasoning there. Cook on low for 8 hours. once the pork is finished cooking, you can shred it with two forks.  Reserve some of the cooking juices for mixing in to the shredded pork.

For the slaw: mix all of the dressing ingredients together, pour over the slaw. Toss.

Build your taco’s. These are really good with a sriracha mayo on them. Just mix sriracha, mayo and fresh lime juice!