Tri Citrus Steak Street Tacos and bonus Chicken marinade recipe

Tri Citrus Steak Street Tacos

2 lbs. New York Strip Steak, excess fat trimmed

Marinade:

1/2 jalapeño, seeded and minced

4 cloves garlic, minced

juice of 1 orange

juice of 1 lemon

juice of 1 lime

2 T. apple cider vinegar

1/3 cup avocado oil

1 tsp. cumin

1 tsp. salt

1/4 tsp. pepper

Toppings:

Red onion, minced

Fresh cilantro, chopped

Fresh pineapple, minced (We had fresh pineapple on our tacos in Hawaii and it was the bomb dot com)

Tomatoes, chopped

Avocados, chopped

Corn

Cheese

Lettuce

Lime wedges (for the juice)

Cafe Rio Sauce (I just straight up buy my sauce by the pint from Cafe Rio now but you can use this recipe too)

Mission street taco tortillas either flour or corn (warmed)

1. Mix ingredients of marinade together and place with steak in a ziploc bag.
2. Marinate 1-6 hours (Don't marinate too long or else the meat gets mushy)
3. Grill or pan fry steak until desired doneness.
4. Let steak rest 5 minutes before cutting it so that it stays juicy.
5. Chop steak into tiny pieces
6. Assemble tacos with desired toppings

Chicken Street Tacos:

1 1/2 lbs trimmed skinless chicken breasts

• 1/4 cup fresh lime juice
• 1/4 cup avocado oil
• 3 cloves garlic , minced
• 2 tsp ground cumin
• 1 1/4 tsp chili powder
• 1 tsp onion powder
• 1 tsp salt
• 1/4 tsp black pepper

1. Mix ingredients of marinade together and place with chicken in a ziploc bag.
2. Marinate 1-6 hours
3. Grill or pan fry chicken until desired doneness.
4. Let chicken rest 5 minutes before cutting it so that it stays juicy.
5. Chop chicken into tiny pieces
6. Assemble Tacos with desired toppings

Honeymoon Steak

My re-creation of the best steak of my life for our anniversary. I had to try and recreate it because I couldn't imagine never having it ever again unless I go to Aruba (which I plan to). It actually turned out pretty dang good. However I would say this recipe is not for inexperienced cooks.

Garrett and I on our honeymoon at Madam Jeanette's literally the best food I have ever had in my life. I should call this steak better than you know what steak ;-)

"Rock N' Roller" Steak

NY Strip steak

Salt & Pepper

Onion Rings

4 strips bacon, cooked than crumbled (use in sauce)

Sauce Béarnaise (Recipe below)

1. Season steak with salt and pepper.
2. Cook in either leftover bacon grease or some butter.
3. Cook until desired doneness.
4. Serve with onion rings and Béarnaise sauce on top.

Sauce Béarnaise

2 shallots, finely chopped

1/2 cup white cooking wine

1/2 cup white wine vinegar

Salt & freshly ground pepper

4 large egg yolks

2 T. water

2 sticks cold butter, cut into small pieces

Bacon crumbles

4 green onions, chopped

1. Combine shallots, white wine, vinegar, and 2 pinches of pepper in a small pot over medium heat and reduce to about 2 T. liquid (this part is kind of tricky because of the shallots you have to make sure that you have 2 T. liquid excluding the shallots). Set aside to cool.
2. In another saucepan, beat egg yolks with 2 T. water over low heat until they become thick and foamy, 2-3 minutes.
3. Add butter about a T. at a time, whisking until the mixture thickens and increases in volume.
4. Add the cooled shallot mixture, green onions, and bacon. Season with salt and pepper.
5. Pour over steak and onion rings on top of steak.

Hamburger Roll

When Garrett's mom came to visit she made us a bunch of these hamburger rolls and froze them for us to make later on. They may sound interesting but trust me they are dang good. It's kind of like a modified version of a beef roast. I know its kinda weird to pair beef with chicken flavored stuffing and cream of chicken soup but for some reason it turns out super yummy!

Hamburger Roll (Recipe from: Susan Peterson)

1 lb. hamburger

1 box stuffing mix, prepared (I usually use Chicken flavor)

1 can cream of chicken soup

1/2 cup milk

Salt

Pepper

Carrots

Potatoes

Directions:

1. Preheat oven to 350F.
2. Pat hamburger out into a rectangle to about 1/2" thickness.
3. Spread prepared stuffing evenly on top and roll the hamburger up. If you wanted to freeze them you would do so at this point, just roll it up with saran wrap and foil. Completely thaw in refrigerator before cooking,
4. Place in 8 x 8 baking dish with chopped carrots and potatoes.
5. Mix cream of chicken soup with milk.
6. Pour over meat and vegetables.
7. Add salt and pepper to taste on top.
8. Cover with tinfoil and bake for 3 hours.

Philly Cheesesteak Sandwiches

This is a recipe from Pioneer Woman that I love! She calls it Marlboro Man's Favorite Sandwich (her husband) but is basically a good ol' steak sandwich. Her original recipe with lots of pictures is HERE. I changed a couple of things when I made it like adding peppers and cheese but its basically the same recipe. We made some fresh cut fries with our deep fryer (I'm slightly ashamed to admit I own one, but I do not regret it!) to eat with our sandwiches.

Philly Cheesesteak Sandwiches: (Adapted recipe from Pioneer Woman)

Yield: EASILY feeds 2 adults

1 lb. Cube steak (Round steak that's been extra tenderized; It almost looks like ground beef in the package but its steak)

Lawry's Seasoned Salt

1 Onion, thinly sliced

1 Green pepper, thinly sliced

1/2 stick butter (1/4 cup or 4 T.)

1/4 cup Worcestershire sauce

French/Deli rolls

Provolone Cheese

1. Turn oven to broil.
2. Slice onions and peppers and cook in 2 T. butter over medium-medium high heat until onions are soft and light brown. Remove and set aside.
3. Slice cube steak against the grain. Season with Lawry’s.
4. Heat 1 T. butter over medium high heat (in same skillet) until melted. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
5. Add 1/4 cup (at least) Worcestershire sauce and 1 T. butter. Add cooked onions and peppers. Stir to combine.
6. Butter halved French rolls and brown in skillet.
7. To assemble, lay bottom half of French roll on baking pan. Place meat mixture, followed by a spoonful of juice from the pan. Top with provolone cheese and broil in the oven until melted. Then eat it all gone-y!

Stir-Fried Asian Beef and Noodles

This is definitely one of my favorite dinner recipes. I got it while I worked in the BYU foods lab as a T.A.. It has a lot of prep but it is definitely worth it. Good thing I was so lucky to marry someone who likes to do a lot of chopping :-)

Stir-Fried Asian Beef and Noodles

Meat Marinade:
1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips
1 T. vegetable oil
1 tsp. cornstarch
1 tsp. soy sauce

8 oz. spaghetti noodles (half box)

Stir-fry Vegetables:
1 T. vegetable oil
1 T. finely grated ginger root
1 clove garlic, finely chopped
Mixed frozen or fresh vegetables (broccoli and carrots works well)

1 T. vegetable oil (to sauté meat with)

Sauce:
¾ cup beef broth
1/3 cup rice vinegar
¼ cup honey
¼ cup soy sauce
1 tsp. sesame oil
1 T. cornstarch

Garnish:
4 medium green onions, sliced (use the green and white parts)

Directions:
1. In a large zip-loc bag, combine beef, 1 T. vegetable oil, cornstarch and 1 tsp. soy sauce.
2. Seal bag and refrigerate 20 minutes.
3. Meanwhile, mix sauce ingredients together in a small bowl. Combine broth, vinegar, honey, soy sauce, sesame oil and cornstarch.
4. Bring pot of water to boil. Add spaghetti noodles and cook until tender (al dente). Drain.
5. Heat skillet or wok over medium-high heat. Add 1 T. oil.
6. Add ginger root and garlic. Cook 30 seconds.
7. Add vegetables. Cook until tender-crisp about 5-7 min.
8. Remove vegetables from skillet.
9. Add the second tablespoon of oil to skillet or wok.
10. Add beef. Stir-fry about 5 minutes, or until brown.
11. Remove meat from skillet.
12. Add noodles, prepared sauce, vegetables and meat to skillet.
13. Stir and cook over medium heat until sauce thickens about 2 minutes.
15. Stir in green onions. Cook and stir about 2 minutes.

Steak Fajitas

Steak Fajitas (Recipe from: Elizabeth Weight)
Steak (Your choice; I like to use a thin cut of NY strip steak because its tender but it's more expensive; flank steak would be good too)
Seasoning for Steak: chili powder, onion powder, garlic powder, salt, pepper, cumin, cayenne pepper
1 Onion
1 Red Bell Pepper
1 T. vegetable oil
Handful of Cilantro
1-2 limes (if they are big limes you probably only want one)
Tortillas
Toppings (tomatoes, sour cream, cheese, etc.)

1. Season steak with generous amounts of freshly ground salt & pepper, onion powder, garlic powder, cumin, chili powder and cayenne pepper (easy on the cayenne pepper and chili powder unless you like spicy!).
2. Cook steak until desired doneness. (I usually cook the steak whole then slice it into strips once it is cooked)
3. Slice onion and pepper. I like to season my onions and peppers with some salt, pepper, garlic and onion powder too. Sauté onion and pepper in vegetable oil until onions are lightly golden brown.
4. Chop about a handful of cilantro.
5. Combine steak, onion, and red pepper in a serving dish. Juice 1-2 limes over mixture. Throw in desired amount of cilantro.
6. Mix and serve in tortillas with toppings.