Flank Steak

This is a yummy recipe for flank steak. I often have flank steak on hand for Asian meals and stirfry's so this is a different yummy way to cook it.

1 large flank steak

1/2 cup soy sauce

1/2 cup vegetable oil

1 1/2 tsp. ginger

1 1/2 tsp. garlic powder

1/2 cup chopped onion

1/2 cup white vinegar

3/4 cup honey.

Mix all ingredients together, except steak, for marinade. Score meat on both sides so that the marinade can really get into the meat. Marinate beef for a minimum of eight hours. Cook on medium high for 12-15 minutes of a grill pan. I love my cast iron grill pan because it gives a good natural cooked on the grill smokey flavor, but use whatever you have. Let the meat rest for 5-10 minutes before cutting so the juices redistribute and then slice across the grain.

Cafe Rio Chicken, Rice and Dressing

This recipe is a little different from one I have used in the past, but I like it a little better. I use either the shredded pork or the chicken from this recipe.

Rice
3 cups water
4 teaspoons chicken bouillon
4 teaspoons garlic-minced
1/2 bunch cilantro
1 can green chiles (or equivalent fresh)
3/4 teaspoon salt
1 Tablespoon butter
1/2 onion-chopped
3 cups rice
Blend cilantro, green chiles and onion together in a food processor. Bring water to a boil and add all the ingredients. Simmer covered for 30 minutes and then stir and serve.

Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
Use the food processor to blend all the ingredients well. Refrigerate.

Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tablespoon chili powder
1 Tablespoon cumin
3 cloves garlic-minced
5 lbs. chicken breasts
Cook all together in a crock pot for 4 hours. Shred meat and cook one additional hour.