Spicy Lime Marinated Flank Steak

I'm not actually sure if this is the photo that goes with my hand-written scribble recipe, but since all flank steak recipes seem to look alike, I thought it would do until I make it again.

Printable Recipe

Prep time: 15 minutes
Marinating time: 4-24 hours in the fridge
Grill time: 8-10 minutes
Rest time: 5 minutes

Serves 2-4 (depending on your appetite)

Ingredients:
Flank steak ( or skirt or hanger steaks), lightly slashed across the grain
Marinade:
1 canned chipotle chili pepper, pureed (about 1 tbsp)  http://askruth.blogspot.ca/2006/12/can-i-freeze-this.html
2 cloves garlic, minced
1 tbsp fresh cilantro, chopped
1/4c vegetable or olive oil
1/2 c lime juice ( 2-4 limes, depending on how juicy)
Sauce:
3 canned chipotle chilis, pureed (3 tbsp)
1/4 c honey
2 tsp peanut, grapeseed or vegetable oil
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
10 tbsp lime juice
3 cloves garlic, peeled
1 tsp ground cumin
pinch of salt
chopped cilantro for garnish

Directions:
1.  Combine all the marinade ingredients in a large zip lock baggie.  Add the flank steak and coat well.

2.  Marinate in the fridge for at least 4 hours and as long as 24 hours.  Turn occasionally so that the marinade is absorbed on both sides.   I usually put the baggie on a rimmed baking sheet or large platter avoiding any drippage.

3. Combine all the sauce ingredients in a food processor and pulse until smooth.  Set aside.  (You can make it when you make the marinade or just before grilling).

4.  Grill steak 3-4 minutes a side or longer if you like it well done.

5. Let it rest for 5 minutes, tented with foil

6. Slice across the grain and serve with sauce on the side.
Leftovers (should you have any - I sometimes make an extra flank steak just for that purpose) are great with a salad or in wraps.

Tangy Chicken Kebabs with Lemon, Oregano & Fresh Parsley

Adapted from Broccoli, Love and Dark Chocolate: Because food, love, and life should be delicious!

Printable Recipe

Prep time  15  minutes
Marinating time:  30 minutes to overnight in the fridge
Assembly time: 15 minutes
Grill time: 8-10 minutes

Serves 4 (or two hungry people with a little leftovers - great for lunch)

Ingredients:
2 large boneless, skinless chicken breasts, cut into 1-2" cubes
1 sweet red bell pepper, seeded and cut into chunks
medium cremini mushrooms whole ( 4-5 per skewer)
1 medium red onion, cut into chunks big enough not to fall apart when skewered  I use 2-3 layers (see photo)
Marinade:
1 green onion, (white & green parts) finely chopped
Grated peel and juice of one lemon
1/2 cup finely chopped fresh parsley
1 tbsp extra virgin olive oil
1 tbsp fr oregano, finely chopped or 1 tsp dried ( I love to use Dionysios wild herb blend from Epices de Cru)
2 cloves garlic, peeled & minced
1/4 tsp red pepper flakes or - my favorite Aleppo Pepper flakes.

Directions:
1. In a bowl, whisk together all the marinade ingredients.

2. Add the chicken to the marinade and coat well.  Note:  if you are going to briefly marinate the chicken, add the onions, mushrooms and red pepper chunks to the marinade as well.  if you are marinating overnight,  don't add the vegetables until 30 minutes before grilling.

3. Preheat the grill to medium high.

4. Prepare the skewers.  If you are using wooden skewers, they should be soaked in water for at least 30 minutes before grilling.

5.  Grill the chicken skewers for 6-10 minutes, depending on the size of the chicken cubes.   Rotate every 2-3 minutes so the chicken cooks but doesn't burn.

Grilled Lamb Chops with North African Chermoula

• Adapted from Mediterranean Cookbook
• Printable Recipe
• Prep & marinade time: 30 minutes
• Grill time: 10 minutes
• Serves  2 
• 
  
• Ingredients: 
• 6-8 lamb rib chops (although lamb steaks of any nature work well too)
• Marinade:
• 2-3 cloves of garlic, finely chopped or crushed
• 1 red chile, seeded and chopped (I actually used ground Aleppo Peppers - 1/2 tsp)
• 1 tsp coarse salt
• small bunch of cilantro, chopped
• small bunch of flat leaf parsley, chopped
• 2 tsp gr cumin
• 1 tsp sweet paprika
• 4-5 tbsp olive oil
• Juice of 1 lemon
• Directions:
• 1. Make chermoula marinade:  Mediterranean Cookbook (MC) way: Place garlic, red chile and coarse salt in a mortar and pestle and pound until they form a paste.  Add the cilantro and parsley and pound to a coarse paste.  Add the cumin and paprika and then pour in the oil and lemon juice.  Mix well.  My way:  use a food processor.  Start with garlic, chile or crushed aleppo and salt.  Pulse 30-45 seconds.  Add cilantro, parsley, cumin, paprika and lemon juice.  Pulse for 1 minute and pour oil down feeding tube with the motor running.  Taste for seasoning.   
• 2. Place chops in a zip lock bag and add the chermoula paste.  Rub into chops and set aside for 30 minutes or so on the counter. 
• 3. Prepare the grill or broiler to the highest setting.  Broil chops for 4-5 minutes per side, or until cooked through and crisp.   
• 
  
• MC serves it with a tomato salad.  I served it with a Spring Greens & Avocado salad with a vinaigrette of avocado oil, apple cider balsamic vinegar & a spoonful of Kozlik's Lime & Honey mustard.