GRILLED RED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cut 4 red onions into wedges and quarter 8 bacon strips. Toss with 6 oregano sprigs, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 8 garlic cloves, and salt and pepper. Divide between 2 large pieces of foil; seal into flat packets. Grill over high heat, 15 minutes. Let rest before opening.
GINGERED PEPPER STEAK
This wonderfully tender steak is a treat even for folks not watching their diet. When my mother-in-law shared the recipe, she said it cooks up in no time...and she was right! -Susan Adair, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix first five ingredients until smooth. Add beef; toss to coat., In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice.
Nutrition Facts : Calories 224 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 644mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING
This isn't your grandma's wedge salad! We've updated it by charring cabbage wedges, then drizzling them with a tangy chipotle dressing and topping it all off with sweet quickled (quick-pickled) red onions, fresh summer corn and salty Cotija for a new twist on a classic!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
- Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
- Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
- Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
- Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.
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