A Week of Easy Meals
I want an easy Cinco de Mayo dinner that’s not too labor intensive. Grilled Chile-Lime Flank Steak will be perfect. I’m tempted to grill the green onions instead of using them in the marinade, watch Instagram stories to see the method. I’ll also serve this with my favorite creamy jalapeño sauce and grilled peppers. Make yourself a margarita to sip while you grill.
Chile d’Arbol and Mexican Lime Flank Steak
- 1 ½-2 pound flank steak
- 4 Mexican limes, zest and juice (regular limes are fine if you can’t find Mexican limes)
- 2 green onions, white and green parts sliced thin
- 3 garlic cloves, minced
- 3 tablespoons chopped cilantro leaves
- 1 tablespoon olive oil
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ teaspoon chile d’Arbol powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
Score the flank steak lightly on both sides and place in a plastic freezer bag. In a bowl, mix the lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, salt, and pepper. Add the marinade to the bag, making sure the meat is well coated. Marinate in the refrigerator for 12-24 hours.; or set out at room temperature for 20-30 minutes.
Preheat grill to medium-high. Remove the steak from the marinade and discard the bag and extra marinade. Grill steak, 3-4 minutes per side for medium rare or 5-7 minutes per side for medium to medium-well.
Transfer the steak to a cutting board. Tent with foil and let rest for 5 minutes before slicing thin against the grain.
For meatless Monday, it’s make-your-own sushi. It’s easier than it sounds. Make sushi rice (I prefer a rice cooker — I’ve had mine for almost two decades). Here’s a step-by-step tutorial. Once you make this once, you’ll realize how simple it is. Just don’t overfill the seaweed sheets with rice or fillings. We like ours with avocado, jalapeño and/or cucumber. Wrap everything up in a bamboo mat and slice it into 1/2″ rounds.
Enchilada casserole is a super easy taco Tuesday dinner — this week I’m making it with ground turkey cooked with my homemade taco seasoning. Salad on the side tossed with jalapeño ranch (requested by kids). Serve with a veggie side, like sautéd zucchini or chayote squash.
Red beans and rice for a busy night. I’ll make it in the afternoon when I get home from picking up kids and it will be ready to roll by dinner time. Green salad with super simple salad dressing on the side.
I’m heading to Galveston today for the 12th Annual Women’s Conference to demo some extra virgin olive oil-based recipes with my friend Rita who owns Old Country Olive Oil. Come say hello if you’re there! I need a lightening fast dinner.
Easy dinner on the grill! Everyone loved the cedar plank salmon we made in last Friday’s cooking class (with maple syrup instead of honey). Serve it with spinach salad with pesto and peas. If you’re entertaining, make (or buy) biscuits and serve with orange blossom honey butter. Use the rest for next-level toasted crusty bread over the weekend.