1/2 cup salad oil
1/3 cup sesame seeds
1 onion, sliced
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon sugar
1/4 teaspoon pepper
2 cloves garlic, crushed
flank steak, tenderized
Mix ingredients together, add tenderized flank steak. Refrigerate overnight.
Grill. Serve.
From the Kitchen of: Mary, Goodyear, AZ
A favorite from our brief stint (one week) as Atkins diet followers. Really, who can eat meat without potatoes?
2 tablespoons Country Dijon Style mustard
2 cloves garlic, pressed
1/2 teaspoon rosemary leaves
1/2 teaspoon thyme
1/2 teaspoon oregano
4 trimmed beef rib eye or boneless top loin steaks, 1" thick
salt
Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
Grill steaks over medium coals, turning occasionally, 11-14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turnin halfway through cooking time. Season with salt to taste.
From the Kitchen of: www.atkinscenter.com
My inspiration for these tacos came from a playgroup lunch at Chevy's. I had an item from their menu that was similar to this...one day I just couldn't get over to Chevy's so I decided to take matters into my own hands. I served this for a baby shower with rave reviews!
Marinade:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
2 cloves garlic, minced
chicken
Mix all marinade ingredients together. Add chicken.
Marinate. Grill. Serve with Lime Cilantro Aioli and Avocado Mango Salsa in flour tortillas.
Lime Cilantro Aioli
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon dijon mustard
2 tablespoons fresh cilantro leaves, minced
Avocado Mango Salsa
1 ripe mango, peeled, seeded and diced
1 tomato, seeded and diced
2 green onions , finely sliced
1/4 cup fresh lime juice
1 jalapeno chili, minced
1 avocado, peeled, seeded and diced
Combine first 5 ingredients in a bowl. (Can be made 3 hours ahead and refrigerated). Stir in avocado and season to taste with salt and pepper.
Note: I substitute 1 can of mango for 1 fresh mango.
Makes ~ 3 cups.
From the Kitchen of: ME
Jenny made this for one of our Appetizer Nights, seemingly ages ago, when it was just Ella & Henry...it's my favorite shrimp marinade!
2/3 cup olive oil
1/3 cup worcestershire sauce
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
2 teaspoons oregano
2 teaspoons chili powder
2 teaspoons kosher salt
2 teaspoons Poultry Magic Seasoning
2 teaspoons Old Bay Seasoning
2 lbs. shrimp
Mix all ingredients except shrimp.
Store mix at room temperature.
Just before serving, pour sauce over shrimp.
Notes: Also great served on pasta.
From the Kitchen of: Jenny T, Goodyear, AZ
Marinade:
1/3 cup water
1/4 cup lime juice
2 tablespoons vegetable oil
3 teaspoons white vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke flavoring, Mesquite
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1 clove garlic, pressed
2 chicken breasts
Combine marinade ingredients in a small bowl. Soak meat in marinade for at least 2 hours. If you are using sirloin, let marinate overnight.
Substitute chicken breasts with 1 lb top sirloin.
Fajitas:
1 onion spanish, sliced thin
1 teaspoon soy sauce
1/2 teaspoon lime juice
2 tablespoons water
1 tablespoon vegetable oil
dash salt
dash ground black pepper
tortillas
monterey jack cheese, shredded
mushrooms, sliced
bacon
When meat has marinated, preheat BBQ or stove top grill to high.
Preheat skillet over med/high heat. Saute onion slices in oil, 5 minutes. Combine soy sauce, water, and lime juice in small bowl and pour over onions. Add black pepper and continue to saute until onions are translucent and dark on the edges (4-5 min more). Salt to taste.
While onions are sauteing, grill meat for 4-5 minutes per side until done.
While meat and onions are cooking, heat up another skillet (cast iron) over high heat. This will be your sizzling serving pan.
When meat is done remove it from grill and slice it into thin strips.
Remove extra pan from heat and dump onions and any liquid onto it. If you've made it hot enough onions should sizzle. Add meat to pan and serve immediately with toppings. Steam tortillas in a moist towel in microwave for 30 seconds and serve on the size.
Toppings: cheddar cheese, pico de gallo, guacamole, sour cream, shredded lettuce, salsa
For Monterey Jack Fajitas:
You need (shredded) monterey jack cheese, mushrooms (sliced), and bacon.
At the same time you are cooking onions, in separate skillets, saute mushrooms in oil until soft, and cook bacon until crisp/done. Chop up bacon.
When chicken comes in off grill. Add chicken and onions to cast iron (sizzle skillet) and then top with the mushrooms, bacon, and lastly cheese. Place in a 300 degree oven until melted. Serve.
From the kitchen of: Chili's
