Spicy Flank Steak

I have to say this is one of my FAVORITE recipes. I love it and my family loves it. We had this for dinner tonight and our oldest daughter said, "This is the BEST meal!" I have to admit that my husband is an awesome GRILLER. He always gets the meat perfect - never overcooked and that is so key with this flank steak. I highly recommend this recipe! The leftovers are just as yummy. I have even made this for a large crowd and served with Mexican Pinto Beans, Texmati Rice and Pico de Gallo. You're just gonna love it!

This recipe came from my dear Baylor friend - Lya! Lya is a great cook - I am always curious to know what Lya is cooking!

SPICY FLANK STEAK

¼ cup olive oil
¼ cup minced cilantro
4 garlic cloves, minced
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. cayenne pepper
1 tsp. ground pepper
1 ½ lb flank steak

Mix marinade ingredients together and spread over both sides of steak. Marinate at room temperature for at least 30 minutes ( up to 2 hours). Grill approximately 5 minutes on each side. Slice diagonally across the grain and serve immediately.

** Ours took longer than 5 minutes on each side to get done – more like 10! Please don't overcook!

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Mexican Pinto Beans (Charro Beans)

While living in Houston quite a few years back, we enjoyed our share of TEX-MEX! We had our favorites of Pappasitas and Lupe Tortillas. All of these restaurants serve Mexican style pinto beans with fajitas, etc. that are called Charro Beans. I was determined to try to copy these beans. I am not a huge bean fan but my hubby loves them. This is what we came up with. They are actually very yummy-I think you will be quite impressed!

Mexican Pinto Beans

1 lb. dried pinto beans
3 qts water
½ - 1 lb. bacon (more gives them more flavor)
1 medium onion, chopped
3 dried red chile pods, rinsed, stemmed, seeded and chopped
(you can find these in the produce – I used my kitchen shears)
3 – 4 garlic cloves, peeled and chopped
5 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander

Cover beans with cold water. Let stand five minutes, stir and pour through a strainer. Rinse well under cold water and repeat procedure twice. In a large stockpot, combine beans with cold water. Cover by about one inch. *I like ours thicker and with less water – You can add more water if you need to – just check on them. Stir in bacon, onion, chile pods, garlic, cumin and coriander. Bring just to a boil. Lower heat and partially cover the pan. Simmer for at least 2 hours. Add salt and simmer for another hour. * I simmered mine for quite a bit longer to reach the desired consistency – thicker and tender. I made them the day ahead and heated them up the next day. On the third day, I took the left overs and squished them with a potato masher. I layered them in pan with grated cheese on top. I heated them and served them with chips and sour cream!!!

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Pico De Gallo

This is a great recipe. I love to serve it with the Spicy Flank Steak! Enjoy!

Pico de Gallo (Roosters’ Beak)

4 ripe avocados, peeled, pitted and chopped

2 medium tomatoes, peeled and chopped

1 medium white onion, minced

2 cloves garlic, minced

2 Tbsp. minced fresh cilantro

1 – 2 serrano chiles, seeded and finely chopped

3 Tbsp. fresh lemon juice

1 Tbsp. olive oil

salt and freshly ground pepper to taste

Mx all ingredients together well. Cover and refrigerate 1 – 2 hours.

This great as a dip or tucked inside a fajitas!!!

Mexican Rice

We made Fish Tacos again tonight and that yummy Lime Cilantro Creme. I made a visit to Kirsten at My Kitchen in the Rockies. Kirsten has great ideas and recipes. I made her Mexican Rice and we loved it. My family loves rice and they were very pleased with this.

Mexican rice:

Ingredients:

* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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