Recipes
Shopping list
- Prepare steaks and let stand to marinate (35 minutes)
- Prepare potatoes and complete steaks; serve (25 minutes)
Steaks and Orange Relish
Ingredients
- 2 oranges, peeled and segmented
- ¼ bunch fresh cilantro, coarsely chopped
- ½ shallot, finely chopped
- 2 limes, for juice
- 1 small jalapeño pepper, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- ½ teaspoon pepper
- Large zip-top bag
- 1 ½ lb grilling steaks (such as ribeye, NY strip, or tenderloin)
- 1 tablespoon minced garlic
- 2 tablespoons pepitas (or sunflower seeds)
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- 3 oz queso fresco, crumbled
Prep
- Peel oranges and separate into segments (remove seeds if necessary), then cut into bite-size pieces. Chop cilantro (¼ cup) and shallot (2 tablespoons).
- Squeeze limes for juice (2 tablespoons). Remove seeds from jalapeño (if desired) and chop.
Steps
- Combine lime juice, Worcestershire, chili powder, and pepper in zip-top bag; add steaks and knead to coat, then marinate 30 minutes (or overnight). Combine oranges, cilantro, shallots, jalapeños, garlic, pepitas, sugar, and salt; toss to blend and chill orange relish until ready to use.
- Preheat large sauté pan on medium 2–3 minutes. Place oil in pan; add steaks (discard marinade) and cook 4–5 minutes on each side or until charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5 minutes before slicing. Temperature will rise 5–10°F during this time.
- Slice steaks and transfer to platter; top with orange relish. Crumble queso fresco over steaks and serve.
Southwest Potato Salad
Ingredients
- 1 lb red potatoes, thinly sliced
- 2 tablespoons water
- ¼ bunch fresh cilantro, coarsely chopped
- ½ shallot, finely chopped
- 2 limes, for zest/juice
- ½ cup reduced-fat mayonnaise
- 2 teaspoons chipotle-roasted garlic seasoning
- 3 oz queso fresco, crumbled
Steps
- Slice potatoes and place in microwave-safe dish with water; cover and microwave on HIGH for 8–10 minutes or until tender (stirring halfway through cook time). Drain and let stand to cool.
- Chop cilantro (¼ cup) and shallot (2 tablespoons). Zest 1 lime (2 teaspoons); squeeze both limes for juice (2 tablespoons).
- Whisk in large bowl: mayonnaise, seasoning, cilantro, shallots, zest, and juice. Add potatoes to mayonnaise mixture; toss gently until blended. Crumble queso fresco over top and serve. (Makes 6 servings.)
Serving Suggestions
- Complete your meal with fresh salad blend, potato rolls, and Key lime pie for dessert.
- Always use a meat thermometer to ensure the doneness of steaks.
Steaks and Orange Relish
Amount per ¼ recipe serving: Calories 380, Total Fat 20g, Sat Fat 7g, Trans Fat 0.5g, Chol 90mg, Sodium 590mg, Total Carb 17g, Fiber 2g, Sugars 11g, Protein 32g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%
Southwest Potato Salad
Amount per ⅙ recipe serving: Calories 150, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 10mg, Sodium 390mg, Total Carb 18g, Fiber 2g, Sugars 3g, Protein 5g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%