Chipotle Flank Steak Tacos With Pineapple Salsa

Ingredients

* 12 soft corn tortillas
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon chipotle chili powder plus 1 pinch, divided
* 1 teaspoon Kosher salt, divided
* 1 pound flank steak beef, trimmed of fat
* 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
* 1 red bell pepper, finely diced
* 1/2 cup minced red onion
* 1/4 cup chopped fresh cilantro
* 2 tablespoons red-wine vinegar

Preparation

1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.

Cheesesteak Subs

1 1/2 pounds beef top round steak

8 oz. mushrooms, quartered

2 green peppers, cut into 1/2 inch slices

1 large onion, cut into 1/2 inch slices

1/4 cup extra virgin olive oil, Bertolli

3 tblsp Worcestershire sauce, Lea & Perrins

2 tblsp onion soup mix, Lipton

2 tsp garlic powder, McCormick

1 cup mayonnaise, Best Foods or Hellmann's

1 tsp bottled minced garlic, Christopher Ranch

6 sandwich rolls, cut in half

6 slices provolone cheese, Kraft

Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.

In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.

Oven method:

Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted. 

Chateaubriand

Chateaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sauteed julienned vegetables.

2 tablespoons extra-virgin olive oil
1 10-ounce center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled

1. Preheat oven to 450 degrees
2. In a ovenproof, heavy-bottomed frying pan, heat the olive oil over heat until hot but not smoking.
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130 degrees (for rare), 10 to 15 minutes. Remove the pan from the oven.
5. Transfer the meat to a cutting board and tent it with foil.
6. Pour all but a thin film of fat from the pan.
7. Add the shallot and saute it over medium-low heat until golden, 2 to 3 minutes.
8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
10. Carve the meat in thick slices and drizzle with the pan sauce.

Recipe from Cookie.

This is really, really good. The sauce looked like blueberries but it was delicious.