Sizzling Southwestern Flank Steak with Creamy Salsa Verde

From the kitchen of One Perfect Bite...We had a lovely dinner this evening. The folks at Hearst Ranch sent us samples of their delicious grass-fed flank steaks and they were the inspiration for tonight's border-style feast.

A drawing, sponsored by the team at Foodie Blogroll, brought the steaks to our table. The first 25 people who entered the drawing "won" and I happened to get lucky. Be sure to check the Foodie Blogroll to see what other opportunities they have found for their members.

I love flank steak and wanted to use special recipes to make the most of this wonderful treat. We used the first of the steaks tonight in a spicy Southwestern creation that we really liked. I think you will too. Just a reminder that flank steak should be tenderized and cooked quickly. I used a jaccard to tenderize our steak and cooked it in a screaming-hot cast iron skillet for about 3 minutes per side. Cast iron retains heat and the steaks continued to cook as the meat rested. I let ours sit, tented in foil, for about 10 minutes before slicing the meat against the grain. Prior to cooking, I marinated the steak in a mixture of mashed chipotle chilies and lime juice. To cool the heat a bit, I made a sauce with Mexican crema (Mexican sour cream) and a mild salsa verde. It was one of those off-the-cuff combinations that really worked. The quality of this beef is amazing and I urge you to give Hearst Ranch meat a try. You won't be sorry. Here's the recipe I used for the first steak. I'll have another to share with you next week.

Sizzling Southwestern Flank Steak with Creamy Salsa Verde...from the kitchen of One Perfect Bite

Ingredients:
Marinade
1/4 cup fresh lime juice
1 tablespoon mashed chipotle chiles from a can of chipotles in adobo sauce
Sauce
1/4 to 1/2 cup salsa verde
3/4 cup Mexican crema or sour cream
1/4 cup whole milk
2 tablespoons chopped cilantro
Steak
1 tablespoon vegetable oil
Salt and pepper
1 (1-1/2 to 1-1/2 pounds) flank steak
Optional garnish: chopped green tomatoes, cilantro sprigs, lime wedges

Directions:
1) Combine mashed peppers and fresh lime juice in a blender jat. Puree. Pour into a pan large enough to hold flank steak. Turn to coat both sides with marinade, cover with plastic wrap and chill for 1 to 8 hours.
2) When ready to proceed, combine salsa verde, crema, milk and cilantro in a blender jar. Puree. Transfer contents to a small pot and heat very gently just to warm. Do not allow sauce to boil.
3) Scrape marinade from steak. Pat dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side. Remove pan from heat, but tent with foil and let rest for 10 minutes. Transfer steak to a cutting board and slice crosswise on the diagonal. Garnish if desired. Serve steak with creamy salsa verde. Yield: 3 to 4 servings.

You might also enjoy these recipes:
Cuban Flank Steak - Kalyn's Kitchen
Basil Pesto Flank Steak - My Kitchen in the Rockies
Flank Steak Roulade - The Food Addicts
Grilled Flank Steak with Mushrooms - Simply Recipes
Grilled Flank Steak with Chimichurri - The Gourmet Connection
Quick-Marinated Flank Steak - Noble Pig

Grilled Asian Eggplant with Soy-Ginger Glaze

From the kitchen of One Perfect Bite...It was gorgeous today. Our morning was really cold, but once the sun burned away the last pockets of fog, the sky remained a beautiful azure for the entire day. It was a perfect day to barbecue, so I fired up the grill and made our first "brick" chicken of the year. I had Asian eggplants in the refrigerator and thought that grilled, they make a perfect accompaniment to the chicken. They happened to be the long, slender dark purple Japanese variety. Japanese and the lavender Chinese eggplant have thinner skins, fewer seeds and a milder taste than the globe eggplant that is used in Italian cooking. The chicken was mildly spiced, so I decided to pair it with a full-flavored Asian-style grilled eggplant. This is very easy to do. All that's required is to halve them lengthwise and baste them with a teriyaki sauce as they cook. The insides become creamy as the outer surfaces caramelize. My only caution, should you decide to make them, is to watch the heat of the grill. If it is too hot the eggplants will burn before they cook through. If you are looking for something different to serve with plain grilled meat or poultry, you might want to give these a try. They are not the prettiest girl on the block, so when we have guests I roll the slices rather than serve them flat on a plate. Here's the recipe.

Grilled Asian Eggplant with Soy-Ginger Glaze...from the kitchen of One Perfect Bite, courtesy of Willams Sonoma, Savoring America

Ingredients:
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon peeled, finely minced ginger
2 teaspoons Asian sesame oil
1 pound Asian eggplants
2 teaspoons toasted sesame seeds
2 scallions, white and tender green, halved lengthwise and thinly sliced crosswise

Directions:
1) To make the sauce: Combine soy sauce, sake, mirin, sugar and ginger in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Simmer for 1 minute. Let cool. Stir in sesame oil.
2) Prepare a medium-hot fire in a grill.
3) Cut eggplants lengthwise into slices about 1/4-inch thick. Brush one side of each slice with the soy mixture. Grease the surface of the grill. Place slices, glaze side down on grill. Cook, turning frequently and basting often with sauce until slices are tender, about 5 minutes. Transfer slices to a serving platter. Roll into a cylinder if desired. Garnish with sesame seeds and scallions. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Asian Bean Sprout Salad - One Perfect Bite
Asian-Style Carrot Salad - One Perfect Bite
Green Beans with Sesame-Miso Sauce - One Perfect Bite

Grilled Tomato and Mozzarella Salad

From the kitchen of One Perfect Bite...I love to serve this "salad" when we barbecue. It is, of course a play on the well-known Insalata Caprese and, as such, must be said to be a dish that is assembled rather than made. Taste buds as old as mine are always looking for new ways to do old things and this sport does just that, creating a warm salad with a creamy texture that plays well against the flavor of blood ripe tomatoes and pesto. The dish consists of thick sliced tomatoes that are grilled prior to topping with fresh mozzarella cheese. They are then broiled until the cheese becomes soft and starts to run. The tomato stacks are topped with pesto and served while still warm. I cook mine in a grill pan because I feel more in control of the process, but they can, of course, be done on a gas or charcoal grill. I usually make my own pesto, my favorite being a combination of arugula and cilantro, but any well flavored pesto, including a commercial variety, can be used. I draw the line with the cheese, however. This dish is not worth the effort if you don't use fresh, best quality mozzarella. It's also important to keep your tomato slices about an inch thick. Slices thinner than that will turn to mush before the cheese topping has the opportunity to soften and lightly brown. I have one last observation to share with you. Serve the stacks as soon as you possibly can. The cheese tends to lose its milky color and yellow if it sits too long. Here's how we assemble and cook this warm Insalata Caprese.

Grilled Tomato and Mozzarella Salad...from the kitchen of One Perfect Bite, inspired by Jon Bonnell

Ingredients:
4 1-inch slices of ripe tomato
Salt and pepper to taste
1 tablespoon + 1 teaspoon olive oil, divided use
4 1/2-inch slices of fresh mozzarella
1 teaspoon sherry wine vinegar
4 teaspoons pesto
Sea salt

Directions:
1) Preheat oven broiler. Season tomato slices with salt and pepper. Heat 1 tablespoon olive oil in a large grill pan until oil is wavy. Add tomatoes and cook over high heat until grill marks form, about 2 minutes per side. Do not overcook. Remove pan from heat.
2) Top each tomato with a slice of mozzarella and broil about 3-inches from heat, until cheese just starts to run. Transfer to serving plates. Top each stack with a teaspoon of pesto and drizzle with vinegar and reserved 1 teaspoon oil. Sprinkle lightly with sea salt. Serve immediately. Yield 4 servings.

You might also enjoy these recipes:
Warm Wild Mushroom Salad - Planet Green
Warm Salad of Frisee and Baby Spinach - Big Oven
Mom's Warm Potato Salad - Simply Recipes

Miso Chicken - Shades of Gray - Outdoor Wednesday

A perfect dish to ward off the damp and creeping fog.



The ridgeline seen from my kitchen window.



Cannon Beach on the Oregon coast.



London in winter fog.

From the kitchen of One Perfect Bite... This chicken is one of my secret weapons. I make it once or twice a year, usually in the winter, to lift spirits and mellow the steely gray of the Oregon winter sky. The chicken is really easy to do and you can find all the ingredients you need to make it in any large grocery store. Chicken wings cooked in this fashion would be perfect for game day. While I grilled these, they can also be baked in a 400 degree oven for 30 minutes or so. Mirin is, for the most part, a cooking wine, though it can be served as a drink for ceremonial purposes during new year celebrations. Its composition is 40 to 50 % sugar, so basting marinades made with it must be watched, lest they burn. It is very similar in taste to sake, though it has a lower alcohol content. Interestingly enough, it can be made at home. Miso is a condiment of fermented soy bean paste that can be used to add a unique flavor to marinades and basting sauces. Used in conjunction with mirin, it can help overcome really strong flavors. It, too, can be made at home. Maybe I'll put them on my bucket list. Maybe. Here's the recipe I use for wings or thighs. I actually prefer thighs, but I must admit that wings make better party food.

Miso Chicken ...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup soy sauce
1 cup mirin or 1/2 cup mirin + 1/2 cup sake
1/2 cup light miso
4 scallions, thinly sliced
2 teaspoon freshly grated ginger
2 teaspoon minced garlic
8 (about 2-lbs.) boneless chicken thighs or 20-24 (about 3-lbs) chicken wings
1 teaspoon toasted sesame seeds

Directions:
1) Combine soy sauce, mirin, miso, onions, ginger and garlic in a small bowl. Divide marinade into 2 parts. Pour half into in a one-gallon zip-lock bag. Shake to mix well. Add chicken pieces and coat well. Refrigerate for about 3 hours, shaking bag several times. Refrigerate reserved marinade.
2) Preheat grill to very hot or oven to 400 degrees F.
3) Remove chicken from marinade and pat dry with paper towels.
4) If grilling, cook for 5 minutes, turn and continue grilling until brown and cooked through, about 5 minutes. Brush chicken pieces with reserved marinade.
5) If baking, arrange chicken pieces in a single layer on a large rack set over a baking pan. Cook for 30 minutes. Brush with reserved marinade.
6) Transfer chicken to a serving platter and sprinkle with toasted sesame seeds. Yield: 4 to 6 servings.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Photos of the Oregon coast and London in the fog are printed via terms of Creative Commons licensing.

Chipotle-Marinated Pork Tenderloin

From the kitchen of One Perfect Bite...We've just finished a wonderful meal that Bob thinks should be shared with you. I've made this pork tenderloin before, but tonight, rather than grill it outdoors, I seared it, stovetop, in a cast iron grill pan. It was terrific and , better still, almost effortless to prepare. I made a marinade this morning, placed it in a bag with the tenderloin and let it sit in the refrigerator until I was ready to cook the meat. The marinade is more than sufficient for two 1-pound tenderloins. This is a lovely stand-alone entree to serve with southwestern sides, but it also works well as a base for fajitas if you want something more informal. There are no tricks to be shared here, but because the marinade uses chipotles in adobo sauce, I wanted to pass on a tip I use for storing the unused portion of the can. I mash the chipotles with any remaining adobo sauce, transfer the puree to a small air tight container and refrigerate it until needed. This lasts for several months. When a recipe calls for a chipotle in adobo, I use two teaspoons of the puree. This recipe comes from Eating Well magazine, so you can rest assured that while the pork is delicious, it's also good for you.

Chipotle-Marinated Pork Tenderloin...from the kitchen of One Perfect Bite

Ingredients:
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, or 2 teaspoons chipotle puree
1 clove garlic, minced
1/4 cup orange juice concentrate, undiluted
1/4 cup water
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (1-pound) pork tenderloin, trimmed of fat and silver skin

Preparation:
1) Combine chipotle and adobo sauce (or chipotle puree), garlic, orange juice, water, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from bag. Turn to coat with marinade. Refrigerate at least 1 hour and up to 8 hours.
2) Preheat grill to high or heat a large indoor grill pan over high heat. Remove pork from the marinade (discard marinade). Grill pork, turning occasionally, until an instant-read thermometer inserted diagonally into center of the meat registers 145° F, 12 to 15 minutes. Transfer pork to a cutting board and let rest for 5 minutes before slicing. Yield: 4 servings.

Chipotle-Marinated Pork Tenderloin

From the kitchen of One Perfect Bite...We've just finished a wonderful meal that Bob thinks should be shared with you. I've made this pork tenderloin before, but tonight, rather than grill it outdoors, I seared it, stovetop, in a cast iron grill pan. It was terrific and , better still, almost effortless to prepare. I made a marinade this morning, placed it in a bag with the tenderloin and let it sit in the refrigerator until I was ready to cook the meat. The marinade is more than sufficient for two 1-pound tenderloins. This is a lovely stand-alone entree to serve with southwestern sides, but it also works well as a base for fajitas if you want something more informal. There are no tricks to be shared here, but because the marinade uses chipotles in adobo sauce, I wanted to pass on a tip I use for storing the unused portion of the can. I mash the chipotles with any remaining adobo sauce, transfer the puree to a small air tight container and refrigerate it until needed. This lasts for several months. When a recipe calls for a chipotle in adobo, I use two teaspoons of the puree. This recipe comes from Eating Well magazine, so you can rest assured that while the pork is delicious, it's also good for you.

Chipotle-Marinated Pork Tenderloin...from the kitchen of One Perfect Bite

Ingredients:
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, or 2 teaspoons chipotle puree
1 clove garlic, minced
1/4 cup orange juice concentrate, undiluted
1/4 cup water
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (1-pound) pork tenderloin, trimmed of fat and silver skin

Preparation:
1) Combine chipotle and adobo sauce (or chipotle puree), garlic, orange juice, water, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from bag. Turn to coat with marinade. Refrigerate at least 1 hour and up to 8 hours.
2) Preheat grill to high or heat a large indoor grill pan over high heat. Remove pork from the marinade (discard marinade). Grill pork, turning occasionally, until an instant-read thermometer inserted diagonally into center of the meat registers 145° F, 12 to 15 minutes. Transfer pork to a cutting board and let rest for 5 minutes before slicing. Yield: 4 servings.

Orange Phoenix Chicken with Grilled Bok Choy

From the kitchen of One Perfect Bite...I really love chicken. It's easy to work with and by varying seasonings and cooking methods you can be assured of weeks and weeks of unique and tasty meals. This recipe was the first that I entered in the Winning Taste Recipe Contest, sponsored by the folks at Pilgrim's Pride. I love the flavor of citrus and decided to use it in an Asian inspired sauce that I was making for grilled chicken. The sauce turned out well. To carry the Asian theme a bit further, and to get the judges attention, I decided to grill bok choy along with the chicken and attach the imagery of the Phoenix to the name of my flaming bird. Something worked. This is an easy dish to make, though you'll have to be a bit careful with the bok choy. It should be grilled only until crisp tender and barely limp. The bright green is a marvelous counterpoint to the orange hued chicken. I think you'll like this recipe.

Orange Phoenix Chicken with Grilled Bok Choy...from the kitchen of One Perfect Bite

Ingredients:
6 boneless, skinless split chicken breasts
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
.
Orange Sauce:
1/4 cup peanut oil
1 tablespoon toasted sesame oil
1/3 cup frozen orange juice concentrate
1 tablespoon fresh orange zest
1 tablespoon orange liqueur
1 cup sweet chili sauce (Thai-style)
1 1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
.
8 heads baby bok choy, rinsed and drained
1 tablespoon peanut oil
2 tablespoons soy sauce
1 tablespoon toasted sesame
.
Fresh cilantro, chopped, to garnish

Directions:
1) Place chicken on plate and pierce both sides with fork at 1/4-inch intervals. Season with salt and pepper. Set aside.
2) To make orange sauce, place peanut oil in 2-cup measuring cup. Add remaining ingredients and beat with whisk until well combined. Divide sauce, reserving half sauce for serving and half for basting chicken while grilling. Brush some of grilling sauce on both sides of chicken.
3) Preheat grill and lightly coat grill rack with oil or cooking spray.
4) Split each head of bok choy in half lengthwise. Place on baking sheet and drizzle with peanut oil and soy sauce. Season lightly with salt and pepper. Set aside.
5) Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes, turn and generously brush cooked side with reserved basting sauce. Cook another 4 to 6 minutes, turn and brush with sauce. Grill a few minutes longer until chicken reaches 160 degrees F on meat thermometer and sauce is set. Remove chicken from grill, place on platter, and discard any remaining basting sauce. Tent chicken with foil to keep warm.
6) Place bok choy on grill and sear just until bright green and wilted, about 4 minutes. Place on platter and drizzle with 1 tablespoon sesame oil.
7) To serve, place chicken and bok choy on serving platter and drizzle with reserved orange sauce. Garnish with a sprinkling of chopped cilantro, if desired. Yield: 6 servings.

Recipe courtesy of Pilgrim's Kitchen - Recipes

This recipe is being linked to Designs By Gollum - Foodie Friday