SOUTHWEST STEAK
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.
Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SOUTHWEST STEAK & POTATOES
Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. -Kenny Fisher, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly., Meanwhile, mix vinegar and Worcestershire sauce; brush over steak. Mix brown sugar, chili powder, cumin, garlic powder, 1/2 teaspoon salt and cayenne until blended; sprinkle over both sides of steak., Cut potatoes into 1/2-in. slices. Sprinkle with pepper and remaining salt. Grill potatoes and steak, covered, over medium heat 12-17 minutes or until potatoes are tender and a thermometer inserted in beef reads 145° for medium-rare, turning occasionally., Cut steak into thin slices. Serve with potatoes.
Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 681mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein. Diabetic Exchanges
SOUTHWEST STEAK
Steps:
- Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
- Whisk all of the ingredients in a bowl.
- Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.
SOUTHWESTERN POTATOES
Make and share this Southwestern Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon in a medium skillet until browned and crisp; drain well; crumble. Line 2 large baking sheets with foil. Preheat oven to 450*.
- Cut potatoes into 1/4 inch slices. Brush both sides of the potato slices with vegetable oil. Arrange potatoes in a single layer on prepared baking sheets.
- Mix garlic salt and black pepper in a small bowl. Sprinkle over potatoes. Bake until lightly browned, about 20 minutes. Brush with barbecue sauce.
- Mix bacon, Colby, green onions and parsley in a small bowl. Sprinkle over potatoes.
- Bake potatoes until cheese melts, about 3-5 minutes. Transfer to a heated serving platter. Top with sour cream if desired.
Nutrition Facts : Calories 412.1, Fat 28.1, SaturatedFat 9.8, Cholesterol 40, Sodium 476.6, Carbohydrate 28.9, Fiber 3.7, Sugar 1.9, Protein 11.9
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
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