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FareShare Gazette Recipes --October 1999 - G's

 

 

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Grilled Flank Steak With Chipotle-Honey Sauce
Guacamole Dip

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                    *  Exported from  MasterCook  *
              Grilled Flank Steak With Chipotle-Honey Sauce
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chiles chipotles en adobo from 7-oz can
                        'or' 4 dried chipotle chiles
                        soaked and seeded
   2                    Garlic cloves -- medium
   2      tbls          Cilantro leaves
     1/4  cup           Honey
   2      tbls          Peanut oil
   2      tbls          Balsamic vinegar
   2      tbls          Brown mustard
     1/2  cup           Lime juice from 3 medium limes
   1      tsp           Cumin -- ground
     1/2  tsp           Black pepper -- ground
   1      tsp           Salt
   1                    Chile chipotle en adobo(7-oz can) OR 1
                        Dried chipotle chile pepper
                        soaked seeded and minced
   2                    Garlic cloves -- minced
   1      tbl           Cilantro -- minced
     2/3  cup           Lime juice from 4 medium limes
   2 1/2  lb            Flank steak
     1/2  tsp           Salt
     1/2  tsp           Black pepper -- ground
For the sauce, mince chipotle, garlic and cilantro in a food processor. Add
honey, oil, vinegar, mustard, lime juice, cumin, including 1 tsp salt and
1/2  tsp pepper; pulse to combine. Set aside. (Can be covered and 
refrigerated overnight.)
For the steak, mix chipotle, garlic, cilantro, and lime juice in a large
nonreactive baking pan to make a marinade. Place flank steak in the marinade;
turn to coat. Cover with plastic wrap and refrigerate overnight.
Heat the grill. Sprinkle flank steak with 1/2 tsp. salt and 1/2 tsp pepper.
Grill, turning once, until browned; about 8 minutes for medium rare.
Transfer steak to a carving board and let stand for 5 minutes.
Holding the knife on a slight angle, slice the flank steak across the grain
into 1/4-inch-thick slices. Transfer a portion of the steak slices to each
warm dinner plate. Drizzle a portion of the Chipotle-Honey Sauce over the
grilled flank steak slices and serve immediately. Serve the slices of flank
steak wrapped in flour tortillas with slices of avocado and red onion.
Makes 6 servings.
Notes:
Both the marinade and the sauce for this Mexican-style flank steak dish
feature chipotle chile peppers, which are jalapenos that have been smoked
and dried. They are most often found canned in 'adobo sauce'. You can 
substitute chipotle chile peppers in the dried form if you soak them in warm 
water until they soften, about 15 minutes, and, then, remove their seeds.
Robin**Grilled Flank Steak With Chipotle-Honey Sauce**GrassRats@aol.com
Posted to FareShare 10-99  Visit us at http://fareshare.tripod.com
Edited and/or Formated by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : http://www.culinaria.com/collectedRecipes/mexican.html
                     *  Exported from  MasterCook  *
                              Guacamole Dip - WW
Recipe By     : Weight Watchers Slim Ways Mexican
Serving Size  : 8    Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Avocado -- Cut into quarters
   2      medium        Tomatoes -- finely chopped
     1/2                Jalapeno pepper -- seeded and minced
   1      cup           Onions -- minced
     1/4  cup           Fresh cilantro -- minced
   2      teaspoons     Fresh lime juice
     1/4  teaspoon      Salt
In medium bowl, combine 1 avocado quarter, 1/4 cup of the tomatoes, half the
pepper, 1 Tbs onions and half the cilantro;  with fork, mash mixture
together into a medium-coarse paste.
Finely dice remaining avocado quarters.  Add avocado, remaining tomatoes,
pepper, onions and cilantro.  Add juice (do not use more than 2 tsp or
mixture will be too watery) and salt to paste mixture and stir to combine.
Notes:  I found it needed more salt.
Each serving is 1/2 cup
Cal 63  Fat 4g   Fiber 1 gr       1/2 cup = 1 WW pt.
                   - - - - - - - - - - - - - - - - - - 

 

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