Cuisinart GR-M3CB User Manual - Page 18

Skirt Steak Fajitas A fun and tasty dish to make a fiesta any night of the week! Makes 4 servings ¾ pound skirt steak 1 teaspoon kosher salt, divided ¾ teaspoon ancho chili powder, divided 4 teaspoons olive oil, divided 1 medium red onion, sliced 1 bell pepper, seeded and cut into ¼-inch slices 8 fajita-style flour tortillas Guacamole, pico de gallo and sour cream for serving 1. Assemble the Cuisinart® Stack5® with the grill plate and select 400°F. While the grill is preheating, season the steak on both sides with ¾ teaspoon salt and ½ teaspoon chili powder. 2. Once it's hot, put 2 teaspoons olive oil on the grill. Cook the steak, about 4 to 5 minutes per side, for medium rare. While the steak is cooking, season the onion and pepper with remaining salt and chili powder, and toss together with the remaining oil. 3. When steak is finished, remove from grill and let rest before slicing. Carefully wipe grill plate with a paper towel and then add the vegetables. Toss the vegetables, occasionally, while cooking. Veggies are done when softened and slightly browned, about 7 minutes. Once ready, push the vegetables to one side of the grill and carefully wipe the free side. Turn the temperature to 200°F. 4. To serve: Heat a tortilla or two on the free side. Thinly slice the steak. When the tortillas are warm, add some grilled veggies and steak. Add desired toppings like guacamole, pico de gallo and sour cream. Nutritional information per serving (based on 4 servings): Calories 358 (42% from fat) • carb. 30g pro. 21g • fat 16g • sat. fat 4g • chol. 55mg sod. 607mg • calc. 96mg • fiber 1g Grilled Steak with Green Onions and Salsa Verde This recipe will easily become a regular in your rotation - so easy and so flavorful! Makes 2 to 4 servings 1 small garlic clove 1 small jalapeño, stem and seeds discarded 1 cup fresh parsley leaves ¼ teaspoon kosher salt, plus more for seasoning, divided ¼ teaspoon fresh lemon juice ¼ cup plus ½ teaspoon olive oil, divided 2 strip steaks, about 1 to 1½ inches thick 1 bunch green onions, root ends trimmed 1. Make the salsa verde. Finely chop both the garlic and jalapeño together in a food processor using the large chopping blade. Add the parsley, ¼ teaspoon salt and lemon juice to the work bowl. Pulse to roughly chop. With the motor running, slowly add ¼ cup of olive oil through the small feed tube until all ingredients are incorporated. Taste and adjust seasoning according to preference. 2. Assemble the Cuisinart® Stack5® with the grill plate and select 400°F. 3. While the grill is preheating, season the 2 steaks liberally with salt on both sides. Once the grill is hot, add the steaks. Cook for about 5 to 7 minutes on each side for medium rare (135°F internal temperature). 4. While steaks are cooking, toss green onions with ½ teaspoon olive oil and a pinch of salt. 5. Remove and reserve steaks once cooked to desired doneness. Rest before slicing. 6. Carefully wipe grill with paper towel and add the green onions to the grill. Cook until soft and lightly browned, about 7 minutes. 7. Slice steak and serve with the grilled green onions and salsa verde. Nutritional information per serving (based on 4 servings):Calories 359 (59% from fat) • carb. 3g pro. 34g • fat 23g • sat. fat 5g • chol. 92mg sod. 212mg calc. 62mg • fiber 1g 18