Saturday, April 29, 2017

How to Celebrate Cinco de Mayo: Grilled Cuban Flank Steak


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How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

Los Angeles is integrated with the Mexican culture in it's people, architecture, and their food.  So it's only natural that we love to celebrate Cinco de Mayo.

It's a great time to go out and have a margarita, but if you choose to stay home celebrate with some Latin food.  There are so many options such as tacos like my Grilled Chili Lime Fish or Chicken Tacos, or go for a family friendly, easy to make meal like this Sizzling Chicken Enchilada Casserole.

Today I'm going to share a different Latin dish, Grilled Cuban Flank Steak.  Man or man was this steak good!  Flank steak is a great choice of meat.  It feeds a crowd, takes well to a marinade, and slices up tender and juicy.  The marinade is a combination of citrus juices and Latin spices and it makes this steak so flavorful.  You are gonna love it!


How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

Grilled Cuban Flank Steak

We cooked this out on the grill, but you can do it on an indoor grill pan just as easily.  We served this with Cinnamon Thyme Sweet Potato Fries and a salad.  Both were perfect side dishes, but you could easily serve this with rice and beans and some hot tortillas.  Perfect to celebrate the holiday.


How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

Try this delicious meal at your next gathering and see for yourself how wonderful this Cuban dish is.
Enjoy!








Grilled Cuban Flank Steak



1 teaspoon grated lime zest plus 2 tablespoons lime juice

1 teaspoon grated orange zest plus 1/4 cup orange juice

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

1 tablespoons dried oregano

1 1/2 teaspoons ground cumin

Kosher salt & pepper
1- 1 1/2 lb flank steak


In a medium bowl add zests and juices, plus olive oil, garlic, oregano, cumin, salt and pepper.

Place you flank steak in a baking dish and pour the marinade over the steak and turn to coat. Let stand for 30 minutes on the counter.

Preheat your grill or grill pan to medium heat.  Oil your grate if using an outdoor grill.  Remove the steak from the marinade and let any extra drip off.  Cook turning once, for 12-15 minutes per side for medium doneness.  Remove to a cutting board and allow to rest 5 minutes before cutting. 

Thinly slice the meat against the grain and transfer to a platter.  


How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern










Tuesday, April 25, 2017

Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies


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Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern

We're having a wonderful Spring so far and the weather is wonderful.  Taking advantage of the semi-hot days and the cooler evenings, it's time to break out the grill!  We just love kabobs and we both love beef and chicken.  So why pick when you can have both.

Today's recipe is all about basting sauce.  Don't get me wrong the chicken and beef are stars in itself but this lemon, garlic, and herb basting sauce just takes this over the top!  I love anything with lemon on it, but this combination is one of the best.  Why have plain old meat when you can jazz it up with flavors that carry a punch?  Can't think of any reason...


Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern


We decided to fire up the grill and make "all meat" kabobs and roast the veggies in the oven.  MGG also wanted Roasted Cauliflower and Tahini Sauce as well so it was easier to just roast all the veggies at once instead of mixing them with the protein on the kabobs.  Not to worry though, the veggies got a good douse of the basting sauce as well, so they came out sizzling and delishhhh!


Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern
 
LEMON GARLIC HERB CHICKEN AND BEEF KABOBS

We used summer squash (yellow squash) and zucchini as the veggies.  Boneless chicken breasts were cubed and threaded onto skewers, and for the beef we used sirloin steak that was cubed as well and threaded onto skewers.

Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern


While the veggies were roasting in the oven MGG grilled the meat outside, rotating the meat and dousing them with this wonderful basting sauce.  The smell of garlic, and the tang of lemon, and the savory taste of the herbs is heaven.  This was definitely a favorite meal.  One that we will repeat over and over this summer!

Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern


Your whole family will love this easy to pull together meal, I promise.

Enjoy!





Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies


Kabobs:
1 lb boneless skinless chicken breasts, cubed
1 lb sirloin steak, fat removed, and cubed
bamboo skewers

Roasted Vegetables:
2 Summer Squash, cut lengthwise and sliced in big chunks
2 Zucchini, cut lengthwise and slice in big chunks

Marinade:
1½ tablespoons finely minced garlic
1 tablespoon fresh lemon zest
4 tablespoons freshly squeezed lemon juice
1/4 - 1/3 cup minced fresh herbs, I used a mix of oregano and thyme
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons extra virgin olive oil

Soak your bamboo skewers in water for at least 30 minutes to prevent burning.

Preheat your oven to 425 degrees.
In a small bowl combine the garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Remove 3 tablespoons to a small bowl and set aside.  The larger bowl will be for basing the meat on the grill. 
 
Thread the chicken breasts onto skewers leaving a small amount of space between them.  Do the same with the steak.  Make sure to cook them on separate skewers as the chicken and beef cook at different rates. Set aside.  Preheat the grill to medium high.

Place the chopped vegetables in a bowl and pour the 3 tablespoons over them, tossing to coat.  Spread the veggies on a baking sheet in an even layer.  Place in the preheated oven and cook for 15 minutes.  Take the veggies out and turn them over and place them back in the oven for another 10-15 minutes until golden brown.  Make sure to watch them so they don't burn.

Meanwhile, on a preheated grill the chicken first turning after 5-6 minutes.  Place the beef on shortly after and turn after 5 minutes for medium.  When you turn both meats, use the basting sauce and give this side a good dousing.  Grill chicken another 5-6 minutes, turning and basting.  Grill the steak to your desired degree of doneness, turning and basting all sides.  Remove from the grill and place on a platter.
 
Remove vegetables from the oven and arrange on the platter with the kabobs.  Serve with sliced lemons.
 


Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern



Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern










    Friday, April 21, 2017

    Chicken Teriyaki Stir Fry and a Product Review


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    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern

    You know how much I love my stir frys.  Some of my favorites are my Chicken, Green Bean & Mushroom Stir Fry , Chicken, Brussels Sprouts & Noodle Stir Fry, and my Cashew Chicken.  And those are just the chicken ones!

    So imagine my delight when I was browsing the fresh vegetable section in the grocery store the other day and I came across a Stir Fry Kit from Taylor Farms.  Yes! Jackpot!  This was a stir fry kit with all the veggies, chopped, and washed and ready to go, along with a sauce as well!  Now this is fresh cooking, convenience style.  They did most of the work for you so that you can take a 20 minutes stir fry and turn it into 10-15 be skipping all the chopping and sauce mixing steps.  Now that's a good deal!

    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern

    You may have heard of Taylor Farms.  They are the ones that have those wonderful chopped salad mixes in bagged salad section.  Well they now have a line of stir frys.  I think there was 4 flavors to choose from but I gravitated immediately toward the Teriyaki Stir Fry Kit. 


    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern
    The kit includes broccoli, Brussels sprouts, kale, carrots, red cabbage, snow peas, and it includes the  teriyaki sauce as well.  All good stuff for you.  All you need to do is add the protein and anything additional that you want.  I chose to make it with chicken (my go to protein) and added some cashews to the mix for some extra crunch.  Actually, I add cashews to a lot of things....that's my confession for the day!


    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern
    This couldn't have been much easier since most of the work is done for you.  I used my usual method of cutting the chicken in bite size pieces, dipping in cornstarch, and then cooking that first.  Removing that to cook the veggies which cooked up quickly, then adding the cashews, chicken and the sauce.  BAM! you're done!  Serve alone or with rice and you have an easy, quick, and tasty dinner.


    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern



    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern
    This isn't any kind of sponsored post, I just happen to run into this product and I love to share them with you when I feel they are healthy, helpful in the kitchen, and taste fresh and delicious!  This one is a winner, and I can't wait to try another version.  Hope you can find this in your store...and if you happen to come across it, try it.  You won't be disappointed!








    Chicken Teriyaki Stir Fry

    serves 4

    1 lb boneless chicken breast, cut into bite sized pieces
    1/4 c cornstarch
    3 Tbls canola oil, divided

    1 bag Taylor Farms Teriyaki Stir Fry Kit
    1/3 cup cashews, roasted
    Optional:  hot cooked rice

    On a plate toss the chicken with the cornstarch.

    Heat 2 tablespoons of the canola and in a large skillet or wok.  Add the chicken and cook on medium-high until browned on all sides, about 3-4 minutes on each side.  Remove chicken from the pan, and turn the heat up to high.

    Add the remaining 1 tablespoon of canola oil to the skillet.  Add all the vegetables and cook 4-5 minutes, until they are crisp tender.  Add the cashews and stir until slightly roasted.  Return the chicken and any juices back to the skillet.  Add the stir fry sauce from the kit and toss to coat.  Serve over hot cooked rice if desired.


    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern
    Chicken Teriyaki Stir Fry made with Taylor Farms new stir fry kit.  They take do all the washing and chopping prep work for you to make a meal in 20 minutes or less! - Slice of Southern


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