Steak Tacos with Cilantro-Radish Salsa
Makes 4 servings
Ingredients
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2 tablespoons vegetable oil, divided
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1 pound skirt or flank steak
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Kosher salt, freshly ground pepper
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1/2 cup fresh cilantro leaves with tender stems, divided
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4 radishes, trimmed, chopped
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2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
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1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
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2 tablespoons fresh lime juice
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8 corn tortillas, warmed
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2 ounces queso fresco or Cotija cheese, crumbled
Instructions
Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.
Recipe from Epicurious
Fasolakia
Makes 6 servings
Ingredients
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1/2 cup olive oil
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1 large onion, finely diced
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6 cloves garlic, minced
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3 fresh tomatoes, diced
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2 tbsp tomato paste
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3 medium potatoes, cut into 1 1/2″ pieces
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1 lb green beans, ends trimmed
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1 cup flat leaf parsley, finely chopped
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1-2 tbsp freshly chopped dill
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1 1/2 cups water
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salt and pepper to taste
Instructions
Heat the olive oil over a medium high heat in a large saucepan. Add the onion and garlic and cook till soft, about 2-3 minutes.
Add the tomatoes and tomato paste and cook for another 5 minutes. Add the potatoes and stir thoroughly to combine. Add the green beans by laying them on top of the potato mixture. DO NOT STIR.
Over the green beans add the parsley, dill and enough water (depending on the size of your pot) to just cover the beans. Cover and allow to cook for 15 minutes then stir all the ingredients together.
Season with salt and pepper and lower the heat to a low setting and cover and cook for another 30 minutes, until the potatoes are tender. Season with more salt if needed.
Enjoy with a chunk of feta cheese and plenty of crusty, artisan bread.
Recipe from Modern Proper
Skillet Balsamic Zucchini
Makes 4 servings
Ingredients
For balsamic glaze or reduction
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1 cup balsamic vinegar
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2 tbsp brown sugar
For Zucchini
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2 tbsp olive oil, more if needed
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3 medium zucchini, sliced into ¼”-thick rounds
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Kosher salt
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pepper
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½ to ¾ teaspoon sweet paprika
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Black sesame seeds or toasted sesame seeds, optional
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Dried mint or parsley flakes, a handful
Instructions
Make the balsamic glaze or reduction. In a saucepan, heat the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 20 minutes or so. Remove from heat and let cool for 10 minutes; the balsamic glaze will continue to thicken as it cools.
Meanwhile, in a large pan or skillet, heat 2 tablespoon extra virgin olive oil until shimmering but not smoking. Add zucchini rounds and season with salt, pepper and paprika. Saute over medium-high heat, tossing occasionally until zucchini rounds soften and gain some color on both sides (about 7 to 10 minutes)
Using a slotted spoon, transfer sauteed zucchini to a serving platter. Drizzle with the prepared balsamic glaze. Sprinkle sesame seeds and dried mint flakes on top. Enjoy warm or at room temperature.
Recipe from The Mediterranean Dish