Thursday, July 29, 2010


1 lb flank steak or skirt steak (prefer chicken?  knock yourself out.)
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 green pepper, sliced
1 red onion (or any color onion, really- who am I kidding?)

Juice of 1 orange
Juice of 2 limes
2 cloves garlic, minced
1 jalapeno, minced
teaspoon or two of cumin
1 teaspoon salt
freshly ground black pepper
olive oil

Chopped cilantro, guacamole, fresh salsa, sour cream, grated cheese or other accoutrements.  Oh, and tortillas.

Mix marinade ingredients together and add meat.  Marinate for at least 4 hours in the refrigerator.

Remove meat from marinade and grill about 4 minutes per side.  Remove cooked meat and cover; set aside; meat needs to rest before it is sliced to allow the juices to redistribute.  For venison, grill until internal temp reaches 150; 160 is a bit overdone but still palatable.

Saut√© vegetables over high heat (you want them to brown a little on the edges, preferably).   When vegetables begin to brown, add marinade and reduce heat.  Cook until tender (I like them to remain crunchy; you can do whatever the hell you want). 

Slice meat against the grain and serve wrapped in a tortilla with the vegetables.  Or, don't use a tortilla at all, if you are doing the paleo thing!

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