May 5th is just around the corner… why not make something Mexican inspired for dinner?
According to history.com, “Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.”
In our house, we use holidays from around the world to help us explore different cultures and cuisines… not armchair travel, more like kitchen chair travel. For example, in February you’ll find us making Longevity Noodles and Lion’s Head Meatballs to ring in the Chinese New Year; in March we’re off to Ireland to honor St. Patrick’s Day with Irish Stew and Soda Bread; with Fall comes Oktoberfest, and a variety of wurst, sauerkraut, and homemade pretzels. You don’t even need a holiday…. pick one night a month and create a meal influenced by the traditional dishes of a particular state, region or country you’d like to “explore.”
For centuries people have been gathering around the table to break bread together, nurturing their bodies as well as their relationships with family and friends, old and new. Preparing and sharing a meal together, whether it’s a recipe that’s been in your family for generations, or a neighbor’s family, or a stranger’s family from the other side of the world is a beautiful way to connect with and appreciate other cultures. And who doesn’t like to eat!?!
Let’s get in the kitchen and go…
Flat Iron Steak with Grilled Cabbage and Scallions
*adapted from Bon Appetit
February 2014
Ingredients
Steak:
2 garlic cloves, peeled
2 Tablespoons fresh lime juice
2 Tablespoons olive oil
2 Tablespoons finely chopped red onion
1 ½ Tablespoons hot smoked Spanish paprika
1 Tablespoon chopped cilantro
½ Tablespoon ground cumin
½ teaspoon salt
1 pound flat iron steak (you can also use skirt or flank steak), cut into 2 equal pieces
Vegetables:
½ medium head of cabbage, cut into 2 wedges, core intact
½ large white onion, halved lengthwise with some root end attached
½ bunch of scallions, trimmed
1 ½ Tablespoons olive oil
salt and freshly ground pepper
2 Tablespoons finely chopped red onion
1 Tablespoons lime juice
1 Tablespoon chopped fresh cilantro
For Serving:
warm corn and/or flour tortillas
guacamole
salsa
Preparation:
For steak:
Puree garlic, lime juice, oil, onion, paprika, cilantro, cumin, and salt in a blender until smooth. It will resemble a thick paste. Transfer steak to shallow casserole or baking dish. Top with marinade, spreading all over. Turn to coat other side of the steaks as well. Cover with foil or plastic wrap and chill for at least 4 hours.
*Can also be marinated 1 day ahead. Keep chilled.
For vegetables and assembly:
Prepare grill, griddle, or grill pan over medium high heat. Drizzle cabbage, white onion, and scallions with 1 Tablespoon olive oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining ½ tablespoon oil; season with salt and pepper.
Remove steaks from marinade, scraping off excess; season with salt and pepper. Grill steak until medium rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, guacamole, and salsa.
White House Red Door 