I’ve been on a steak kick recently. Perhaps, it’s because I am planning to prepare the choice cut of meat for a get together my family has been invited to. Regardless, I am surprised by how many simple recipes exist for a piece of meat that I have long associated with a raise (or other financial windfall) and labor (hauling out the grill and carefully preparing individual steaks to everyone’s desired doneness is a sweaty process).
The recipe I am planning to take to the weekend get together is clear cut and while I have yet to prepare it I have a feeling it would be a great way to use up any leftover steak you might have from a backyard BBQ. (Grill extra steak during your Saturday BBQ and make this recipe mid week.)
I have also included one of my young daughter’s favorite summertime recipes. It’s so simple she could practically make it on her own. It calls for fruit (you can use canned if you are on a budget) gelatin, sugar, milk and some flavoring. The end product is a wiggly and healthy treat that kids love.
STEAK AND APPLE WRAPS
Ingredients:
4 beef tri-tip steaks, cut 1 inch thick (about 4 ounces each)
3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 cup hoisin sauce
Salt
3 cups tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
1 Granny Smith apple, peeled, thinly sliced
8 medium whole wheat flour tortillas (8 to 10-inch diameter), warmed
Directions:
Combine cinnamon and pepper and press evenly onto steaks.
Heat large nonstick skillet over medium heat. Place steaks in skillet and cook 9 to 12 minutes for medium rare, turning occasionally.
Next, combine hoisin sauce and honey in large bowl.
Carve steaks into thin slices and season with salt. Add steak slices, coleslaw mix and apple slices to hoisin mixture; toss to coat.
Place equal amounts of mixture in center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.
Makes 4 servings.
DOUBLE FRUIT GELATIN
Ingredients:
2-1/2 envelopes unflavored gelatin
1/3 cup sugar
1 cup water
3-1/2 cups milk
1 teaspoon almond extract
Canned fruit of your choice
Fresh fruit of your choice
Directions:
In a large saucepan, combine gelatin, sugar and water over low heat and stir until gelatin and sugar are dissolved. Add milk and flavoring. Pour into a 9-by-13-inch pan and chill in refrigerator until firm.
Cut into 1/2-inch squares and place in bowl.
Add canned fruit (pears, Mandarin oranges or peaches) and fresh fruit (grapes or berries) just before serving.
Serves 12.
Related Articles:
Sizzling Steak Tacos with Mango Salsa
Super Steak Sandwiches and Strawberry Watermelon Salad
Marinated Steaks and Chocolate Burritos