Cooking with N8TM: Cinco De Mayo

Beef Fajita Salad with Salsa Verde

Time: 45 minutes | Serves: 8

Ingredients

1 beef flank steak, 1 1/2-2 lbs
1/2 teaspoon ground black pepper
1 jar (16 oz) Herdez Salsa Verde, divided
2 medium poblano peppers
1 large onion, cut into 1/2-inch thick slices
1 red bell pepper, seeded, cut into quarters
8 cups chopped romaine lettuce
1 cup jicama, cut into 1/4-inch thick strips
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges for garnish

Directions

Press black pepper evenly onto steak. Place steak and 3/4 cup Herdez Salsa Verde in food-safe plastic bag. Turn steak to coat. Close bag and marinate in refrigerator for 6 hours or as long as overnight.
Place poblano peppers in center of grill over medium, ash-covered coals. Grill peppers, covered, for 9-10 minutes or until skins are completely blackened, turning occasionally.
Place peppers in food-safe plastic bag, close bag and let stand 15 minutes.
Remove steak from marinade. Discard marinade. Spray onion slices and bell pepper lightly with non-stick cooking spray.
Place steak in center of grill over medium, ash-covered coals. arrange onion and bell pepper slices around steak.
Grill steak, onion slices and bell pepper, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16-21 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion and bell pepper are tender, turning occasionally. Keep warm.
Remove and discard skins and seeds from poblano peppers. Cut into 1/2 inch slices.
Cut onion slices in half. Cut bell peppers into 1/2-inch slices. Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
Toss lettuce with 1/2 cup Herdez Salsa Verde. Arrange on serving platter. Top with onion, peppers, jicama, and beef. Drizzle with remaining salsa. Sprinkle with cilantro. Garnish with lime wedges, if desired.

Grilled Adobo Steak Tacos with Creamy Chipotle Salsa and Tequila Pickled Red Onions

Time: 1 hour 30 min | Serves: 4

Ingredients

1 beef flat iron steak (about 8 oz each)
Pickled red onions

1-1/2 tbsp black peppercorns
4 fresh thyme sprigs
1-1/2 cups red onion, thinly sliced
1/2 cup tequila
1/4 cup honey
1/4 cup apple cider vinegar
1-1/2 tsp kosher salt

Salsa

2 slices yellow onion, 1/2 inch thick
1 cup fresh cilantro sprigs (about 1/2 bunch)
1 can (7 oz) chipotle peppers in adobo sauce
2 cloves garlic
1 tsp coarse grind black pepper
1/2 tsp kosher salt
1/2 cup olive oil

Tortillas

8 small corn tortillas, warmed

Toppings

1/4 cup crumbled cojita cheese
1/4 cup crumbled queso fresco cheese
1 large avocado, cut into 8 slices
1/2 cup chopped fresh cilantro leaves
1 lime, cut into 8 wedges

Directions

Pickled Red Onions

Add peppercorns and thyme to 1-pint mason jar. Top with red onions.
Combine tequila, honey, and vinegar in small saucepan. Bring to boil over medium heat. Stir in salt until dissolved.
Carefully pour hot mixture over onions, making sure to cover onion completely. Close jar. Let stand for 1 hour or until mixture reaches room temperature. Shake jar to dissolve salt. Refrigerate at least 24 hours before using.

Salsa

Place yellow onion slices on grill over medium, ash-covered coals. Grill onion, covered, for 12-14 minutes (over medium heat on preheated gas grill, covered, for 12-14 minutes), turning occasionally. Roughly chop grilled onion. Set aside to cool.
Combine grilled onion, cilantro, chipotle peppers, garlic, black pepper, and 1/2 teaspoon salt in blender or food processor. Cover and pulse on and off until pureed. With blender running, slowly add oil through opening in cover, blending until smooth.
Reserve 1 cup salsa. Cover and refrigerate.

Place beef steaks and remaining salsa in food-safe plastic bag. Turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Remove steaks from marinade. Discard marinade. Pat steaks dry with paper towel. Season with salt if desired.
Grill, covered, 10-14 minutes (over medium heat on pre-heated gas grill, covered, 12-16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
Place cojita cheese and queso fresco in blender or food processor. Pulse on and off until cheese resembles coarse bread crumbs. Cover and refrigerate until ready to use.
Carve steaks lengthwise into 1-inch strips, then across the grain into 1/2 inch pieces. Divide beef among tortillas. Top with reserved 1 cup of salsa, pickled onions, cheese, avocado, cilantro, and lime wedges if desired.

For more recipes, visit the Wisconsin Beef Council’s website.

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