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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, December 2, 2010

Still catching up...AMAZING STEAK!

NO JOKE, this is 100% in my top 5 favorite recipes from this blog SO FAR.
This steak is so good, you have to try it...not only is it amazing but it is ridiculously EASY!
Not to mention that the salad dressing is kick ass also...AND I made an amazing impromptu orzo salad.
What could be better?
Well maybe a boat load of money and homework that does itself...
Anyway...try this one, I PROMISE you will love it!
ENJOY!

 Chili Rubbed Skirt Steak
2 tsp chili powder
1 tsp ground coriander
1 tsp light brown sugar
1/2 tsp dried oregano
S&P
1 1/4 to 1 1/2 lbs beef skirt steak, cut into 4 pieces
1 1/2 tsp olive oil

Heat broiler with rack 4 in from heat.  In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 tsp salt and 1/4 tsp pepper.  Coat the steaks evenly on both sides with oil and then spice mixture, patting to help it adhere. 
Place steaks on a rimmed baking sheet or broiler pan.  Broil steaks without turning, until med rare, 5-8 min, depending on thickness.  Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 min.
Remove foil, drizzle any accumulated juices from the platter.

Romaine heart salad with creamy chili dressing
1/4 cup reduced fat sour cream
2 T light mayo
2 T fresh lemon juice
1 tsp chili powder
S&P
2 heads romaine lettuce 1/4 cup chopped scallions

In a medium bowl, place sour cream, mayo, lemon juice and chili powder; season with S&P.  Whisk to combine.  Remove the dark outer leaves from each head of romaine, leaving the heart.  Slice the hearts in half lengthwise.  Top with dressing and sprinkle with scallions.
Serves 4. 



Logan Rating: *****

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