Flat Belly Cuban Steak Wavocado Salad Recipe 455 Food

CUBAN FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)

Steps:

• Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

ROPA VIEJA ROULADE

Steps:

• Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
• Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
• Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
• Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
• Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
• Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
• Untie the steak and cut it into 6 thick slices.

ENSALADA DE AGUACATE (AVOCADO SALAD)

Steps:

• With skin on, cut the avocado in half lengthwise. Remove the pit then cut each half into quarters.
• Place onions, garlic, olive oil, oregano, cilantro, salt and pepper in a mixing bowl and let the onions marinate 10-20 minutes.
• Add the avocados and massage well in the vinaigrette
• Taste and adjust as necessary before serving in mounds on individual plates.

KICKED-UP CUBAN SALAD

Steps:

• For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
• For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

MEDITERRANEAN SALAD-WRAPS(FLAT BELLY DIET RECIPE)

Steps:

• 1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
• 2. Warm wraps or tortillas per package directions.
• 3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
• Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.

CUBAN STEAK WITH GARLIC CITRUS MARINADE AND SALSA RECIPE

Steps:

• Preheat grill. Meanwhile, prepare the steaks. Trim any excess fat or connective tissue from them. One at a time, place each steak piece between two sheets of waxed paper; pound with a meat pounder until they are flattened to a thickness of about 1/2".
• Press the garlic cloves through a garlic press and put into a large, shallow dish. Add the orange and lemon juices and the olive oil and stir well. Add the steaks, turning them in the mixture to coat them, and leave them in the dish at room temperature.
• To prepare the Orange-Onion Salsa: Segment the oranges. Using a sharp knife, first cut off the peel at the top and bottom of each orange, cutting thickly enough to remove the outer membrane of the orange segments as well. Then stand each orange on a cut end and cut off the peel in strips in the same way.
• Holding the peeled orange over a bowl to catch the juices, free each segment by cutting between it and the membranes on either side; cut the freed segment crosswise in half; let the halves drop into the bowl. Add the sliced onion and cilantro and toss well, seasoning with salt and pepper to taste.
• Carefully oil the grill rack. Remove the steaks from their marinade, pat them dry, and season them with salt and pepper to taste. Place the steaks on the rack and cook, turning once, until done to your liking, 12-15 minutes total for medium.
• Serve the steaks, passing around the Orange-Onion Salsa for guests to spoon alongside the meat.

AVOCADO SALAD CUBAN STYLE

Steps:

• 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
• 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
• 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
• 4. Salt the avocados.
• 5. Pour dressing over everything.
• 6. Top with fresh cilantro.

VIETNAMESE BEEF SALAD (FLAT BELLY DIET RECIPE)

Steps:

• COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Whisk to blend. Pour 3 tablespoons into a resealable plastic bag. Cover and refrigerate the remaining dressing. Add steak to bag, seal, and turn to coat. Chill 30 minutes to marinate.
• HEAT grill or broiler to medium-high heat. Grill steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
• PLACE greens, basil, and cilantro in large bowl and toss. Evenly divide mixture among 4 plates. Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle salad with reserved dressing, and sprinkle with peanuts.
• Nutritional Info Per Serving.
• 323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol, 654 mg sodium.
• Make It a Flat Belly Diet Meal!
• Serve with 1 cup of seedless grapes for an additional 60 calories.

FLAT BELLY - CUBAN STEAK W/AVOCADO SALAD RECIPE - (4.5/5)

Steps:

• 1.) To prepare the mojo sauce: Whisk the oil, lime juice, orange juice, garlic, water, cumin, oregano, cilantro, salt, and pepper in a large bowl until combined. reserve 1/4 cup of the mixture in a small bowl. Place the beef in the marinade, cover, and refrigerate for at least 2 hours or overnight. 2.) Preheat a barbecue grill to med-hot. Meanwhile, remove the steak from the marinade (discard the used marinade)and allow the steak to stand at room temperature for 30 minutes. 3.) Grill the steak over direct heat, turning 2 or 3 times, for 8 minutes or until an instant-read thermometer inserted in the center registers 145 degree F for medium-rare/160 degree f for medium/165 degree F for well-done. Remove from the grill and let stand for 10 minutes before slicing. 4.) To prepare the salad: Combine the avocado, onion, and reserved marinade in a medium bowl. Toss to coat.