17
¾
pound (340 g) skirt steak
1
teaspoon (5 ml) kosher salt, divided
¾
teaspoon (3.75 ml) ancho chili
powder, divided
4
teaspoons (20 ml) olive oil, divided
1
medium red onion, sliced
1
bell pepper, seeded and cut into
¼-inch (0.6 cm) slices
8
fajita-style flour tortillas
Guacamole, pico de gallo and
sour cream for serving
1. Assemble the Cuisinart
®
Stack5 with the
grill plate and select 400°F (200°C). While
the grill is preheating, season the steak on
both sides with ¾ teaspoon (3.75 ml) salt
and ½ teaspoon (2.5 ml) chili powder.
2. Once it’s hot, put 2 teaspoons (10 ml) olive
oil on the grill. Cook the steak, about 4
to 5 minutes per side, for medium rare.
While the steak is cooking, season the
onion and pepper with remaining salt and
chili powder, and toss together with the
remaining oil.
3. When steak is finished, remove from grill
and let rest before slicing. Carefully wipe
grill plate with a paper towel and then
add the vegetables. Toss the vegetables,
occasionally, while cooking. Veggies are
done when softened and slightly browned,
about 7 minutes. Once ready, push the
vegetables to one side of the grill and
carefully wipe the free side. Turn the
temperature to 200°F (95°C).
4. To serve: Heat a tortilla or two on the free
side. Thinly slice the steak. When the
tortillas are warm, add some grilled veggies
and steak. Add desired toppings like
guacamole, pico de gallo and sour cream.
Nutritional information per serving (based on 4 servings):
Calories 358 (42% from fat) • carb. 30g
pro. 21g • fat 16g • sat. fat 4g • chol. 55mg
sod. 607mg • calc. 96mg • fiber 1g
Grilled Steak with Green
Onions and Salsa Verde
This recipe will easily become a regular in
your rotation – so easy and so flavourful!
Makes 2 to 4 servings
1
small garlic clove
1
small jalapeño, stem and seeds
discarded
1
cup (250 ml) fresh parsley leaves
¼
teaspoon (1 ml) kosher salt, plus
more for seasoning, divided
¼
teaspoon (1 ml) fresh lemon juice
¼
cup (60 ml) plus ½ teaspoon (2.5 ml)
olive oil, divided
2
strip steaks, about 1 to 1½ inches
(2.5 to 3.75 cm) thick
1
bunch green onions, root ends
trimmed
1. Make the salsa verde. Finely chop both
the garlic and jalapeño together in a
food processor using the large chopping
blade. Add the parsley, ¼ teaspoon (1 ml)
salt and lemon juice to the work bowl.
Pulse to roughly chop. With the motor
running, slowly add ¼ cup (60 ml) of olive
oil through the small feed tube until all
ingredients are incorporated. Taste and
adjust seasoning according to preference.
2. Assemble the Cuisinart
®
Stack5 with the
grill plate and select 400°F (200°C).
3. While the grill is preheating, season the
2 steaks liberally with salt on both sides.
Once the grill is hot, add the steaks. Cook
for about 5 to 7 minutes on each side
for medium rare (135°F [57°C] internal
temperature).
4. While steaks are cooking, toss green
onions with ½ teaspoon (2.5 ml) olive oil
and a pinch of salt.
5. Remove and reserve steaks once cooked
to desired doneness. Rest before slicing.
6. Carefully wipe grill with paper towel and
add the green onions to the grill. Cook until
soft and lightly browned, about 7 minutes.
7. Slice steak and serve with the grilled green
onions and salsa verde.
Nutritional information per serving (based on 4
servings):Calories 359 (59% from fat) • carb. 3g
pro. 34g • fat 23g • sat. fat 5g • chol. 92mg
sod. 212mg calc. 62mg • fiber 1g
Chili con Carne
A take on true Texan beef chili
with serious depth of flavour.
Makes 6 to 8 servings
