Skirt Steak with Chimichurri Sauce

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Skirt Steak with Chimichurri Sauce
Quick and easy dish for a weeknight meal.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Lightly oil your grill grates then heat the grill to high. Combine chili powder, brown sugar, cumin, oregano, coriander, garlic powder, 1 tsp salt, and 1 tsp pepper in a medium bowl. Drizzle half Tbsp olive oil over one side of steak and rub steak with spice mix. Repeat with other side.
  2. Once the grill is heated up, place the steak on the grill and cover. Cook 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest for 10 minutes before slicing.
  3. While the steak rest, make the chimichurri sauce. In food processor put parsley, cilantro, chili flakes, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper, pulse. While running add 1/4 cup olive oil until fully combined. Taste and adjust. Serve the sauce on top of the steak. Enjoy!
Recipe Notes

Recipe adapted from Eat the Love

Middle Eastern Chicken and Rice

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Middle Eastern Chicken and Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Marinate the chicken in a Ziploc bag with the lemon juice, oregano, coriander, chopped garlic, and olive oil. Season with salt and pepper. Marinate for no longer than 4 hours. When ready grill on medium-high heat till cooked through, about 4 minutes per side.
  2. In a saucepan melt the butter over medium heat then add the spices and cook until fragrant. Add the rice and stir to coat. Cook about 4 minutes until rice is slightly toasted. Add chicken broth, bring to a boil, cover reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and rest 10 minutes without opening the lid.
  3. In a small bowl combine yogurt, Sriracha to taste, and garlic. Let sit in fridge.
  4. To assemble place chicken on rice and top with sauce. Enjoy!
Recipe Notes

Recipe adapted from Dinner Then Dessert

Skillet Cornbread Pie

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Skillet Cornbread Pie
One pan dish that combines chili and cornbread, yumm!
Servings
Servings
Instructions
  1. Preheat oven to 400F.
  2. Heat olive oil in a large ovenproof skillet over medium-high and saute onion until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant about 1 minute. Add beef and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, stir to combine. Add tomato sauce, diced tomatoes, and all beans, stir until mixed.
  3. Reduce heat to medium-low and let simmer 15-20 minutes, stirring occasionally.
  4. While chili simmers, in a bowl whisk together cornbread mix, eggs, and milk. Once combined fold in corn and cheese. Pour cornbread mix on top of chili, spread into an even layer.
  5. Place skillet in oven and bake until cornbread is cooked through and chili mixture is bubbling, about 20-25 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from 12 Tomatoes

Mexican Chicken & Avocado Salad

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Mexican Chicken & Avocado Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dressing: Place lime juice, honey, 1/4 cup olive oil, and garlic in a jar. Season with salt and pepper, shake well. Put 2 Tbsp of dressing in a ziplock bag, add chipotle, oregano, cumin, and season with salt and pepper, mix. Add chicken, seal and massage to coat. Marinate 30 min-overnight.
  2. Heat grill, and cook chicken till cooked through. Slice.
  3. Add 2 Tbsp cilantro into dressing, shake.
  4. Place avocado, corn, tomato, and onion in a bowl. Add the remaining cilantro, drizzle with a bit of the dressing, toss gently. Place lettuce in a bowl, drizzle with a bit of the dressing, toss. Assemble salad: Place lettuce on a serving platter. Top with avocado, corn mixture, and sliced chicken. Drizzle with remaining dressing. Enjoy!
Recipe Notes

Recipe adapted from Recipe Tin Eats

Empanadas

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Empanadas
A flaky crust with a meat filling.
Servings
empanadas
Ingredients
Servings
empanadas
Ingredients
Instructions
  1. Preheat oven to 425F. Line a sheet pan with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned crumbling the beef as you go. Add the garlic, onion, jalapeno, and green pepper. Drain off any excess oil, then season the beef with salt and pepper to taste. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through2-3 minutes. Add additional salt if necessary, then remove from heat.
  3. Roll the crusts out on a lightly floured surface so that they are slightly larger and thinner than the original crusts. Use a bowl that is about 4 inches in diameter to cut circles out of the crusts, making 10 total, gathering up any scraps and re-rolling to make the 10. Put about 2 heaping Tbsp of the beef mixture on one half of each circle. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
  4. Place all the empanadas on the sheet pan. Whisk together the egg with a tablespoon of water and brush the tops of the empanadas. Place in the oven for 18-22 minutes or until golden and crisp on the edges. Enjoy!
Recipe Notes

Recipe adapted from Neighborfood