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By Sophia Del Gigante

This dish packs on so many layers of flavors:  tangy, sweet and spicy. I have slimmed down this amazing dish for your guilt free pleasure! So now you cowgirls can have your steak and eat it too!

What you need:

Pineapple salsa
1 pineapple, skinned, cleaned and diced
2 jalapeño peppers, cleaned and diced
2 medium red onions, diced
1 orange bell pepper, diced
5 strawberries, diced
3 sprigs cilantro, chopped finely
Zest of 1 lime
Juice of 2 lines
1 teaspoon salt 

Bourbon- line marinated carne asada steak
1.5 pounds London broil
1/3 cup bourbon
Juice and zest of 1 lime
1/2 teaspoon salt
Corn tortillas (this recipe makes about 12 tacos.)

Honey lime cream
1.5 cups fat free Greek yogurt
2 tablespoons honey
2 sprigs of cilantro, finely chopped 
Zest and juice of 1 lime
Salt and pepper to taste

How to make it:

The steak
1- Marinate the steak with the lime zest, juice and bourbon.
2- Grill until cooked to your liking. To be cooked medium, a 1 inch steak will take 6 minutes on each side, a 2 inch thick steak will take about 10 minutes on each side.

The Pineapple Salsa
1- Place all the diced fruits and veggies into a large bowl
2- Pour in your lime juice, cilantro and lime zest and mix well. Taste and add sat to taste, I put in about 1/2 teaspoon.

Honey lime cream
1- In a food processor combine all ingredients until mixed well
2- Pour into a squeeze bottle for more controlled use.
Assemble into a corn tortilla and let the fun begin!

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