Cumin-Lime Rubbed Flat Iron Steaks
Thanks to the Tailgate Guy
4 8oz. beef should top blade (flat iron) steaks
Salt and ground black pepper
OAS_AD('ArticleFlex_1');
');
-->
 |
Rub:
2 tbsp ground cumin
3 large cloves garlic, minced
2 tsp brown sugar
½ teaspoon freshly grated lime peel
¼ teaspoon ground red pepper
Combine
rub ingredients; press rub evenly onto beef steaks. Place steaks on
grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes
for medium rare to medium doneness, turning occasionally. Season steaks
with salt and pepper as desired. Can be served with grilled corn.
Festive Holiday Stuffed Avocados
2 ripe Haas avocados (halved and grilled)
1 Granny Smith apple (peeled and diced)
1/2 cup dried cranberries
1/2 cup walnuts (toasted and chopped coarsely)
1 teaspoon of cayenne pepper
1/4 cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1 teaspoon Dijon mustard
2 teaspoons Low Sodium Soy sauce
Freshly ground pepper
1/2 cup blue cheese crumbles
Prepare ahead:
To
toast walnuts, place the walnuts in a small shallow frying pan and
toast the walnuts over low/med heat until they become lightly browned.
Don't walk away from the pan. Keep shaking it and when you start
smelling them, they're done. Chop coarsely. Dust with cayenne and toss
while still warm. Store in zippered bag until game day.
In a
small bowl stir together the Olive oil, balsamic vinegar, mustard and
soy sauce. Mix well, and store dressing in plastic container until game
day.
Game Day:
Peel and dice apple. Add cranberries, walnuts, and dressing. Toss together. Set aside.
Cut
avocados in half, remove pits. Spray each half with vinegar to prevent
browning, than oil to prevent sticking. Grill over medium heat, 2
minutes each side. Remove from grill.
Spoon salad into center of avocado. Top with fresh ground pepper and blue cheese crumbles.