Thursday, May 8, 2014

Cinco de Mayo

Grilled Steak w/Chimicurri Sauce, Pork Sausage Stuffed Mini Bell Pepers and Double Chile Con Queso

So, once again I am late with my posting. It seems to be a very unfortunate and bad habit of mine. My roommate and I celebrated Cinco de Mayo with these delicious foods and a drink that we got from our wall calendar. We picked up a calendar at the beginning of the year that had a drink for every month, we had intended to try each months drink but after the first one we tried...absolutely DISGUSTING, so we put it on hold for a while. However, this months drink was actually pretty good (after some tweaking on my roommates part of coarse) and has kiwis in it. Perhaps I will start adding drinks at the bottom...we shall see. Anyways! Once again I digress...dinner was delicious. I apologize in advance for not knowing exactly how many peppers I used for this dish...there was a decent amount of leftover meat mixture when I did stuff all the peppers I had cooked though. The filling is delicious as a taco or in a quesadilla though, so honestly having some leftover was a great thing. After thinking through the recipes and how long this post could potentially be, I've decided to split it into more than one post. This post will contain the steak w/chimichurri and the Queso.

Cutting Board
Sharp Knife
Grill Pan

1 Bunch Cilantro, roughly chopped
2 Cloves Garlic
2T Red Wine Vinegar
Juice 1/2 Lemon
1/2t Red Pepper Flakes
1/2C Olive Oil
Salt and Pepper to taste

Combine all the ingredients in a blender until smooth, transfer to a small bowl (or a container if saving for later).

Flank Steak
Salt and Pepper
Garlic Powder

Heat your grill pan to medium heat, cook seasoned flank steak on each side for roughly 1-2 minutes per side. You do NOT want to overcook flank steak.

Double-Chile Queso

Medium Saucepan
Cutting Board
Sharp Knife
Liquid Measuring Cup
Measuring Spoons
Measuring Cups
Cheese Grater

1 Shallot, finely diced
2 Small Tomatoes, finely chopped
1/4C Roughly Chopped Cilantro
1T Unsalted Butter
2 Serrano Chiles, thinly sliced into rounds
1 Red JalapeƱo, thinly sliced into rounds
1T Flour
1C Milk
1C Pepper jack Cheese, grated
1C American Cheese, grated

Set aside the diced tomato and half of the cilantro.

Melt the butter over medium heat, add the shallot and peppers and 1/2 teaspoon salt. Cook until the shallots are tender, about 3 minutes. Sprinkle the flour into the pan, and cooked until the "rawness" is cooked out, roughly 1 minute. Whisk in the milk, bring the milk to a simmer stirring occasionally, until slightly thickened. Stir in the cheese, then remove from the heat and stir in the cilantro. Transfer to a bowl and top with the remaining cilantro and tomatoes.
Serve warm with chips.


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