Tuesday, July 2

Barbequed Lime, Coconut and Chile Beef

We felt a little guilty after using, and posting about, our neighbors' BBQ a week after we should have given it back. But it turns out they've been back east since we borrowed it. So the BBQ'ing continues!

The tortilla bowls are optional here. I probably wouldn't have included them but I knew I would get a better picture if I did:) The recipe calls for whole wheat but I used flax seed and quinoa to make myself feel better about the grain....

Ingredients: (serves 4)
2 cloves garlic, minced
Zest and Juice of 1 lime, divided
1/4 cup light coconut milk, divided
1 tbsp chile powder, divided
Pinch each sea salt and fresh ground black pepper, plus additional to taste
1/2 lb outside round steak, sliced into 4 1/4 inch thick steaks
1 sweet potato, peeled and cut lengthwise into 4 slabs for even thickness
4 8-inch wholewheat tortillas
1 tsp olive oil 1/2 red onion, sliced
2 cups broccoli florets

Preheat oven to 350 degrees. Preheat grill to medium-high and lightly oil grate with cooking oil. In a large bowl, combine garlic with a third of lime zest and juice, 1 tbsp milk, 2 tsp chile powder and pinch each salt and black pepper. Add steak and potato and toss to coat. Cover and refrigerate for 30 minutes.
Lightly warm tortillas in the oven by wrapping the stack in foil for several minutes.
*The original instructions say to press tortillas into heat proof ramekins but how many people have those lying around? I made my own molds out of aluminum foil.*
Bake until crisp and golden, about 15 minutes. Set aside to cool and, once cooled, remove from molds.
Add steak and potato to grill and cook for about 10 minutes, turning halfway until steak is cooked through and potato is tender. Allow steak to rest 5 minutes. Thinly slice steak and potato and set aside.
In a saute pan on medium-high, heat olive oil. Add onion and saute until tender, about 3 minutes. Add broccoli and remaining 1 tsp chile powder and saute for 1 minute.
Add 6 tbsp water, cover and cook for about 2 minutes, until broccoli is tender-crisp. Add remaining lime zest and juice and 3 tbsp milk and stir to combine.
Add beef and potato, tossing to coat in sauce, until heated through. Season with additional salt and black pepper. Divide mixture among tortilla bowls.

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