Skirt Steak Taco with Grilled Onions and Avocado

Time, once again, for my favorite thing in the world....TACOS!  This time I used skirt steak, also one of my favorite things, with grilled onion, chopped avocado and home made salsa on a toasted corn tortilla.  I really dont think there is a better meal on earth.

I took one skirt steak and seasoned it with salt, pepper, cumin and coriander.  I grilled it over a hot flame for about 2-3 minutes per side, but making certain it was still pink in the center.  The same seasoning for some sliced onion as well as a drizzle of oil and onto the hot grill for a few minutes per side. 

When finished cooking, I let the meat rest for about 10-15 minutes and then sliced it very thin against the grain.  I toasted the corn tortillas for a few seconds on each side until they were pliable.  Next, arrange some of the grilled skirt steak on the tortilla and top with the grilled onions, chopped avocado some sour cream and fresh salsa.  The salsa is simply made by combining 1 tomato, 1/2 small onion, 1 garlic clove, 1 serrano chili pepper, juice of 1/2 lime, fresh cilantro and salt and pepper in food processor.  Pulse very quickly just until it is combined and chopped but not pureed.  You can also adjust the amount of heat by adding or subtracting chilis. 

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Rib Eye Steak Sandwich with Marinated Grilled Peppers and Onions

Last night I said that I was glad I had some of the grilled vegetable salad left over because it would be so much more flavorful after it marinated over night.  Oh my goodness, I was so right.  This salad was perfectly delicious the night I made it, but after the flavors of the grilled vegetables and the capers, garlic and anchovies in the vinaigrette mingled with eachother it was out of this world.  I decided to thinly slice up the left over rib eye steak and spoon over some of those zesty peppers and onions for an instant steak sandwich.  After topping it with Guggisberg baby swiss cheese, I popped it in the oven for a few minutes until the cheese melted and the sandwich was heated through.  Yum!

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SANDRAS GRILLED LOBSTER TAILS with CITRUS BUTTER FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentines Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.

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Fresh Tomato Pasta Toss with Grilled Garlic Shrimp

One of my favorite ways to incorporate the fabulous Sammie tomato into my summer meals, which just appeared for the first time this season at Sweet Corn Charlies Produce, is bruschetta.  A chopped relish of sorts which includes tomato, garlic, onion, basil and olive oil served over grilled bread.  It dawned on me, that if the tomato concoction is so delicious on bread, that it must be even better over pasta.  It was and the best part, besides the pasta, there was no cooking involved.  Perfect for those hot upcoming summer nights. 

Prepare the tomato mixture about 1-2 hours before dinner to allow the flavors to come together.  In addition to the tomato, onion, garlic, basil, salt, and olive oil, I also added just a touch of balsamic vinegar.  Cook the pasta according the directions and, meanwhile grill the shrimp which was coated in a little chopped garlic, lemon juice, hot pepper flakes and olive oil.  Make sure to grill some lemons halves to drizzle over the shrimp while still hot. 

When the pasta has been cooked to al dente, drain and turn immediately in a large bowl.  Top with the tomato mixture and toss well to combine.  Serve with grilled shrimp and french bread.   

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