Text 6221, 56 rader
Skriven 2013-10-29 05:55:38 av Dave Drum (1:261/38)
Ärende: Chile 4423
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Flank Steak Pitas w/Coleslaw
 Categories: Beef, Chilies, Salads, Breads
      Yield: 5 Servings

    1/2 c  Light brown sugar
      1 tb Chipotle chile powder
      1 ts Minced dehydrated onion
      1 ts Garlic powder
      1 ts Paprika
      1 ts Dry mustard
           Kosher salt and pepper
  1 1/2 lb Flank steak
    1/4 c  Spicy BBQ sauce + more as
           - needed
      6    Whole-wheat pita pockets; 6"
           - dia
           Creamy Coleslaw

  Former Chronicle Food and Wine intern Maryann Smitt
  developed this recipe along with the coleslaw. Use your
  favorite spicy barbecue sauce. Smitt's rub is also good on
  chicken and pork.

  Combine brown sugar, chile powder, dehydrated onion,
  garlic powder, paprika and dry mustard in a small bowl,
  add salt and pepper to taste. Place steak onto a sheet pan
  and pat the dry rub into both sides of the meat. Let the
  cold meat come up to room temperature, about 30 minutes.

  Over high heat on a gas grill, cook the steak for 2
  minutes, flip, then baste the meat with 1/4 cup of the
  barbecue sauce, turning steak over every 2 minutes until
  cooked to desired doneness, about 6-8 minutes total for
  medium. Remove from the grill and rest for 5 minutes.

  Thinly slice the steak diagonally across the grain. To
  serve, slice the pitas in half and stuff the meat into
  each pocket along with coleslaw, or serve the coleslaw on
  the side.

  Serves 4-6

  URL: http://sfgate.com

  MM Format by Dave Drum - 05 July 2010

  Uncle Dirty Dave's Archives

MMMMM

... If we aren't meant to eat animals, why are they made of meat? - Bumper sign

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