Text 16859, 80 rader
Skriven 2011-10-22 06:16:42 av Dave Drum (1:261/38)
Ärende: SFGATE 818
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Skirt Steak W/Fruited Rice Pilaf
 Categories: Beef, Rice, Fruits, Nuts, Vegetables
      Yield: 4 servings

MMMMM---------------------------STEAK--------------------------------
  1 1/2 lb Skirt steak
      3 tb Olive oil
  1 1/2 tb Chopped shallots
      1 tb Minced garlic
  1 1/2 ts Fresh chopped oregano
           +=OR=+
    1/3 ts Dried oregano
    3/4 ts Fresh ground pepper

MMMMM-------------------------RICE PILAF------------------------------
      1 tb Olive oil
    1/4 c  Fine diced onions
    1/4 c  Carrots; in tiny cubes
      1 tb Unsalted butter
           Few saffron threads or a
           - scant pinch ground saffron
           +=OR=+
    1/4 ts Ground turmeric
      1 c  Jasmine or basmati rice
  1 3/4 c  Chicken broth
    1/2 ts Kosher salt
      1 tb Currants
      1 tb Chopped dried cranberries
      3 tb Toasted almond slivers
           Chopped parsley for garnish
           - (opt)

  By Lynne Char Bennett, Chronicle staff writer

  When fajitas became popular in the late '80s, the price of
  skirt steak increased; it's no longer a bargain and it's
  also sometimes difficult to find. Flank steak, is a bit
  leaner and makes a good substitute. For the pilaf, use
  jasmine or basmati rice, which works best for this recipe.
  Prepare the pilaf ahead and set aside without the garnish,
  then reheat and garnish before serving.

  For the steak: Mix the olive oil, shallots, garlic, oregano
  and black pepper together and spread onto both sides of the
  skirt steak. Cover and marinate, refrigerated, for at least
  2 hours. When ready to grill, brush off most of the
  shallots. Cook to your desired degree of doneness. This cut
  of meat cooks quickly, so don't overcook. Allow to rest for
  10-15 minutes before cutting.

  For the rice: Heat the oil in a medium saucepan that has a
  tight-fitting lid. Cook the carrots briefly first, then add
  the onions. Continue to cook until the onions start to turn
  translucent. Add the butter, saffron or turmeric and the
  rice. Saute, stirring occasionally, until the rice turns
  translucent, about 2 minutes over medium heat.

  Add the broth, salt, currants and cranberries, and then
  bring to a boil. Turn the heat to low and cover. Cook for 18
  minutes, then remove from heat, keeping the cover on for at
  least 5 minutes. Fluff the rice with a fork and keep covered
  until ready to serve, then garnish with almonds and chopped
  parsley.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 15 November 2010

  Uncle Dirty Dave's Archives

MMMMM

... Beliefs are what divide people. Doubt unites them-Peter Ustinov (1921-2004)

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)