Ingredients:
1 pound beef top round steak, cut 3/4 inches thick
Salt and pepper
4 cups hot cooked couscous
2 cups sugar snap peas, steamed
Marinade:
1/4 cup fresh lime juice
2 tablespoons minced green onion
2 tablespoons water
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
Mango Salsa:
1-1/2 cups finely diced fresh mango
2 tablespoons minced green onion
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1 red serrano or red jalapeño pepper, seeded, finely chopped
Instructions:
1.Combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2.Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
3.Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 8 to 9 minutes for medium rare doneness, turning occasionally.
4.Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas.
Makes 4 servings.
Nutrition information per serving: 431 calories; 36 g protein; 56 g carbohydrate; 7 g fat; 145 mg sodium; 71 mg cholesterol; 8.0 mg niacin; 0.7 mg vitamin B6; 2.1 mcg vitamin B12; 4.4 mg iron; 5.2 mg zinc.
Percy Johnson’s Herb-Grilled Dog Recipe
ReplyDelete(serves four)
Ingredients:
Hunks of skinless dog meat (6 to 8 ounces each), trimmed and rinsed
Kosher salt and freshly ground black pepper
Crushed red chile flakes
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb
1/4 cup fresh lemon juice, plus 4 lemon wedges for serving
1/4 cup extra-virgin olive oil; more for drizzling
Directions:
Lightly wet a hunk of dog with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick, using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other hunks the same way and arrange them on a baking sheet.
Generously season each hunk on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the hunks for 20 minutes while you prepare the grill.
Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
Arrange the dog hunks on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the hunks.) Transfer the hunks to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.
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Tom Slick