Steak Lettuce Wraps
Makes 8 servings
Ingredients
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1 Tablespoon olive oil (plus more for the pan)
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1 Tablespoon soy sauce
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1 Tablespoon orange juice
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2 medium cloves garlic (diced)
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1 pound flank steak
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2 large heads romaine lettuce
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1/4 cup crumbled feta
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2 medium chopped tomatoes
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1/4 cup sour cream
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Quick pickled onions (optional)
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Cilantro (diced)
Instructions
Mix together the olive oil, soy sauce, orange juice, and garlic cloves. Add the marinade along with the steak to a storage container or plastic bag. Marinate for at least 30 minutes, but preferably overnight. Let the steak rest at room temperature for 30 minutes before you cook it (if you’re marinating it longer than 30 minutes, marinate it in the refrigerator).
Preheat the oven to 350 F (176 C).
Place the marinated steak on a rimmed half sheet baking sheet, cover the baking sheet tightly with foil.
Bake for 25 to 30 minutes. How long you bake the steak depends on your desired doneness. I prefer to cook this to medium rare, which is anywhere from 130 F – 135 F. Well done is 145 F – 155 F.
Take the steak out of the oven, remove the aluminum foil, and move the steak to a cutting board. Allow it to rest for 5 – 10 minutes before slicing it against the grain.
To make each taco shell, stack two romaine leaves on top of each other. Spread sour cream across the top lettuce leaf, then top with sliced flank steak, quick pickled onions, cilantro, chopped tomatoes, and crumbled feta.
Recipe from Key to My Lime
Greek Stewed Green Beans & Yellow Squash With Tomatoes
Makes 4-6 servings
Ingredients
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3 tablespoons extra-virgin olive oil
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1 large onion, chopped
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2 large garlic cloves, minced
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1 pound fresh green beans, trimmed
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¾ pound yellow squash (3 medium squash), sliced
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1 (14-ounce) can chopped tomatoes, or 1½ cups peeled, chopped tomatoes
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Salt and freshly ground pepper to taste
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¼ cup chopped fresh mint, parsley or dill
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1 to 2 tablespoons fresh lemon juice (optional)
Instructions
Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant.
Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and ½ cup water. Bring to a simmer, then add salt and freshly ground pepper.
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Recipe from NY Times
Pork Tenderloin Medallions with Strawberry Sauce
Makes 8 servings
Ingredients
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1-1/2 cups reduced-sodium beef broth
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2 cups chopped fresh strawberries, divided
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1/2 cup white wine vinegar
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1/4 cup packed brown sugar
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1/4 cup reduced-sodium soy sauce
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3 garlic cloves, minced
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2 pounds pork tenderloin, cut into 1/2-inch slices
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons canola oil
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2 tablespoons cornstarch
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2 tablespoons cold water
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1/2 cup crumbled feta cheese
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1/2 cup chopped green onions
Instructions
In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
Return pork to the pan. Bring to a boil. Reduce heat; cook and stir until sauce is thickened and pork is tender, about 2 minutes. Top servings with cheese, onions and remaining 1 cup strawberries.
Recipe from Taste of Home