organicrecipewatch
Chipotle Lime Marinated Flank Steak
A Recipe from
Healthy Creations
Imagine enjoying a freshly prepared, organic meal in the comfort of your own home—without all the planning, shop- ping or preparation. Healthy Creations, an organic meal assembly business, is designed for just that purpose. My intention is to improve people’s lives through a natural foods diet, while providing them with more quality time to do the things they love without sacrificing their health or waistline. Healthy Creations is meant to be an affordable, healthier
alternative to take-out and ready-made foods, and it takes the guesswork out of organic eating. We support local farms by using organic, locally grown produce as much as possible and always using organic grains and free-range, hormone free meats. We never use added preservatives and we always have your health in mind when designing our meals. This entrée is one of our favorites. ~ Rhiana Glor, founder
Chipotle Lime Marinated Flank Steak with Gouda Mashed Potatoes and Lemon Parmesan Grilled Asparagus
Serves 2 to 3
Marinade
In a medium bowl, whisk together: ¾ tablespoon garlic, chopped ¾ tablespoon chipotle chili puree
1½ tablespoons Dijon mustard
1/6
cup lime juice
¼ cup honey ½ teaspoon cumin ½ tablespoons olive oil
You can use any cut of good-quality meat for this. Our favor- ite is a New York strip or flank steak.
Place 1-pound flank steak in marinade for 30 minutes. Preheat grill to medium-high heat. Put steak on grill and grill for 5 to 6 minutes each side, for medium doneness. Remove steaks and let sit 5 minutes.
Gouda Mashed Potatoes:
1½ pounds organic baby red potatoes ½ teaspoon salt 2
1 to 2 tablespoons organic plain yogurt or sour cream 2 1
tablespoons organic half & half tablespoons organic butter
tablespoon organic milk Garlic salt and pepper
1/3
cup shredded smoked gouda cheese
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to a boil, reduce heat and simmer, covered, for 15 to 20 minutes, or until done—a fork can easily be poked through them.
Drain water from potatoes. Put hot potatoes into a bowl. Add half & half, butter, yogurt or sour cream and milk. Use a hand-held beater to beat potatoes. (Do not overbeat or your potatoes will get gluey.) Add salt and pepper to taste. Then stir in Gouda cheese. Add more cheese if you want a stronger smoky taste.
Lemon Parmesan Asparagus
While grilling the flank steak, it’s easy to throw the asparagus on the grill at the same time and save some dishes!
½ pound of fresh, organic asparagus Drizzle of olive oil
½ teaspoon lemon pepper seasoning ¼ cup Parmesan cheese
Rub the asparagus with a little olive oil. Put spears directly on the grill. Let cook for 5 minutes, then turn with tongs. Let cook another 3 to 5 minutes, depending upon how crisp you like your asparagus. Take the asparagus off the grill and im- mediately sprinkle with lemon pepper seasoning and parme- san cheese. Let the cheese melt over the hot asparagus.
Serve and enjoy!
Rhiana Glor is the founder of Healthy Creations, located at 376 N. El Camino Real, Encinitas 92024. Call 760-479-0500 or visit
HealthyCreations.com for menus and additional information.
natural awakenings
June 2010
33
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52