INGREDIENTS
1. 1 1/2 teaspoons dried thyme
2. 1/2 teaspoon dried rosemary
3. 1/2 teaspoon dried marjoram
4. 1/2 teaspoon dried oregano
5. 1 head garlic, cloves peeled and minced
6. 3 (2 pound) hanger steaks
7. 2 tablespoons sweet paprika
8. Olive oil, for drizzling
9. Kosher salt and freshly ground black pepper
COOKING DIRECTIONS
1. In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding.
2. Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes.
3. Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.
Yield: 8 servings
Read More..
Garlicky Herb-Rubbed Hanger Steaks
Baja Chicken Salad with Taco Vinaigrette
INGREDIENTS
1. 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
2. 1 tablespoon brown sugar
3. 1/2 cup oil
4. 1/2 cup cider vinegar
5. 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
6. 1 tablespoon oil
7. 1 (10 ounce) package mixed salad greens or baby greens
8. 1 cup grape tomatoes, halved
9. 1/2 cup sliced red onion
10. 2/3 cup shredded Cheddar-Monterey Jack cheese blend
11. 1/3 cup sour cream
12. 1 avocado, pitted, peeled and sliced
13. 3 tablespoons sliced ripe olives
14. Blue tortilla chips
COOKING DIRECTIONS
1. In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.
2. Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.
3. In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.
Yield: 6 servings
Read More..
