Category Archives: Main Dish

My Favorite Pizza Dough, Re-Post

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Quick Post:  We love pizza and this is always my go-to recipe for pizza dough. I have yet to find another that I enjoy as much 🙂 This time I made it, I used the “00” flour this called for, which I found at one of my favorite grocery store. I didn’t feel like taking the extra time to roast some chicken or the desire to spend extra money on smoked Gouda to make M his fave pizza, so pepperoni was what I used. For the cheeses I  like using fresh mozzarella, Parmesan and Pecorino Romano cheeses if I have them.  Thanks for reading, enjoy!

Pizza Dough Ingredients – adapted from Jamie Oliver

  • 5 cups “00” or bread flour
  • 2 cups semolina flour
  • 1 level tablespoon fine sea salt
  • 2 (1/4-ounce) packets active dried yeast
  • 1 tablespoon raw sugar
  • 4 tablespoons extra-virgin olive oil
  • 2 1/2 cups lukewarm water

Directions –

If you’re using active dry yeast, get it started proofing in about 1/2 cup of your lukewarm water, all the raw sugar and extra virgin olive oil. While waiting for the yeast to wake up, measure out all your dry ingredients – by weight for the flour is best, then combine them in a large mixer bowl. Measure out 2 cups of lukewarm water, I always use bottled from our water cooler because of the added chlorine in tap water . Add the proofed yeast mixture and the 2 cups of water to the flour. I stir the mix with my dutch whisk, (you can use your hand or a wooden spoon) then once I have formed a rough dough, I hand knead for about a minute until it becomes a little smoother. Using your standing mixer with the dough hook, knead the dough for 5 to 7 minutes on low until the dough is smooth and springy. Place the kneaded dough in a large, lightly oiled container to rise, then lightly cover the container. Let rest until doubled in bulk – about 1 hour. Weigh and divide the dough as needed. I use Ziploc quart sized bags with a little extra virgin olive oil poured in to prevent sticking. It’s also helpful to write the date and weight of the dough on the bag.

Honey Ham

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I have been making this for at least five years now – it’s always a hit! My husband loves this and would probably disown me if I didn’t make it – even when it’s just the four of us. Thankfully the leftovers are amazing – especially fried up the next day with a side of scrambled eggs 🙂

Years ago before I was bold in the kitchen, we used to buy Honey Baked Ham, but that is expensive. I was determined to have those flavors at a fraction of the cost. I found the recipe at Allrecipes, but modified it slightly to suit our tastes. First, I omit the corn syrup and substitute it with brown sugar. Then up until a couple of hams ago, I left out the cloves because I wasn’t very daring with my seasonings. Now I always add them and it really adds a nice flavor to the ham. Last year I tried cooking this – or warming it through, in my crock pot. I needed all the oven space for the turkey and I was pleased with how the ham turned out. It’s nice not to have to watch it closely and open the hot oven to baste it every 15 minutes. I just keep the glaze on a double boiler and brush the ham with it every 15 or 20 minutes. It wont caramelize nicely like it does in the oven, but you can always place it under the broiler for a few minutes when the oven becomes available. Thanks for reading, enjoy!

Honey Glazed Ham – adapted from Allrecipes

  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark brown sugar
  • 2 cups honey
  • 2/3 cup butter

Directions

Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Re-Post: Brined Herb-Crusted Turkey with Apple Cider Gravy and Brioche and Sausage Dressing

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My husband suggested I repost the recipes that I made for Thanksgiving last year. This post has had a major spike in popularity 🙂 This is the turkey we’re having this year – it’s so worth the effort and ingredient list! I’m also making the brioche and sausage dressing because it was amazing, and again well worth the effort and wait. I hope you all have a Thanksgiving full of family, friends and great food! Thanks for reading, enjoy 🙂

Brined Herb-Crusted Turkey with Apple Cider Gravy – adapted from Anne Burrell

Brine –

  • 7 quarts water
  • 1 quart apple cider
  • 3/4 cup kosher salt
  • 1/3 cup granulated sugar
  • 1 large onion, diced
  • 1 large or 2 small carrots, diced
  • 3 ribs celery, diced
  • 1 head garlic, cut in 1/2 equatorially
  • 1/2 bunch fresh rosemary
  • 1/2 bunch fresh sage
  • 6 bay leaves
  • 1 (12 to 14 pound) turkey

Herb Crust –

  • 1 bunch fresh rosemary, leaves finely chopped
  • 1 bunch fresh sage, leaves finely chopped
  • 3 sticks butter, room temperature
  • Kosher salt

Gravy –

  • 1 large onion, cut into 1/2-inch dice
  • 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 4 cloves garlic, smashed
  • 2 Granny Smith apples, cut into 1/2-inch dice
  • 5 bay leaves
  • 1 cinnamon stick
  • 1 bunch thyme
  • Kosher salt
  • 1 quart chicken stock, divided
  • 2 cups apple cider, divided
  • 1/2 to 3/4 cup all-purpose flour

Special equipment: butcher’s twine

To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.

To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the bitter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.

Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that’s right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.

Preheat the oven to 450 degrees F.

Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.

Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.

Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.

Carve the turkey, transfer to a serving platter and serve with the gravy.

Cook’s Note: Don’t fight over the drumsticks.

Give thanks for such a great turkey!!!

*Basic Brioche – The Bread Bible

Dough Starter –

  • 2 TBSP room temperature water
  • 1 TBSP sugar
  • 1/4 tsp. instant yeast
  • 1/2 cup (2.5 ounces) all-purpose flour
  • 1 large egg

*Make the starter one to two days ahead. In a mixing bowl, add ingredients and mix until very smooth. Cover with plastic wrap.

Flour Mixture –

  • 5.5 ounces all-purpose flour
  • 2 TBSP sugar
  • 1 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 2 eggs
  • 8 TBSP room temperature butter

1. Combine first four ingredients and pour on top of the starter, cover with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours.

2. Using a standing mixer, add eggs and mix on low speed for about a minute until evenly moistened. Raise speed to medium and beat for two minutes. Scrape the sides of the bowl with an oiled rubber scraper, then continue beating for five minutes longer or until the dough is smooth and shiny but very soft and sticky. It wont pull away from the bowl completely.

3. Add the butter one TBSP at a time until all incorporated. The dough will be soft and sticky. Lightly oil top and cover with plastic wrap. Let rise until doubled, about 1 1/2 to 2 hours.

4. Chill – refrigerate for one hour, then gently deflate with rubber spatula, then return it to the refrigerator for another hour.

5. Deflate/Chill – turn the dough out onto a well floured surface. Press or roll into a rectangle, flour as needed. Give the dough a business letter turn, brushing off excess flour. Rotate 90 degrees so the closed side faces left. Make a second business turn and round the corners. Dust it lightly on all sides with flour. Wrap loosely but securely with plastic wrap and place in a large ziploc bag. Refrigerate of at least six hours and up to two days.

6.  Shape/Rise – remove from fridge and gently press down to deflate. Roll/press into a 7 1/2″ by 5″ wide rectangle. Roll down from top in three turns, being sure to brush off the excess flour. Place seam side down in a prepared 8×4 inch loaf pan pressing down firmly. Cover lightly with plastic wrap and allow to rise until the dough reaches the top of the pan – about 1 1/2 to 2 hours.

7. Preheat oven to 350 degrees with a rack on the lowest position of the oven and place a baking stone or a baking sheet on the rack.

8. Glaze/Slash/Bake – glaze the top of the loaf with a mixture of one egg yolk and a splash of cream or milk. Slash the top of the loaf 1/4″ to 1/2″ deep lengthwise down the loaf, making sure to leave 1″ at each end. Set on hot stone and bake 35 to 40 minutes or until the internal temperature reaches 190 degrees.

9. Cool – un-mold loaf to cool on a wire rack at least two hours before cutting.

*Sausage Brioche Dressing – adapted from Food Network

  • 1 brioche loaf, cubed into 1-inch pieces
  • 1 pound pork breakfast sausage
  • 4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces
  • 4 cups stock
  • 1/4 cup chopped sage leaves
  • Kosher salt and fresh ground black pepper

Directions –

Preheat the oven to 400 degrees F.

Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.

In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippingsand cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

Re-Post: Ham and Potato Soup

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Quick Post: This soup is perfect when the temperature dips below 70 here, and I always look forward to the cooler weather to make some of my Fall favorites. The last time I made this was last December, posted here.

Ham and Potato Soup – adapted from Allrecipes.com

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 pound diced cooked ham
  • 3 1/4 cups chicken stock (like this one)
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Directions: 

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Triple Cheesy Pasta

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Cheese + Carbs= my kryptonite. I know I’m not the only one 😉 I came up with this because I didn’t feel like going to the grocery store, and I always feel good when I am able to use what is available in my pantry and fridge. Macaroni and cheese is a great meal to make when you’re short on time and ingredients because it’s made with ingredients most of you probably have on hand. The cheese blend is gooey, melty and slightly spicy. Also, the ratio of cheese sauce to pasta is about 2 to 1! I could have cooked up at least 3/4 of a pound for the amount, so if you need to feed about 8 people, I recommend boiling up more pasta. We all enjoyed this and the kids and I love adding ketchup to any mac and cheese recipe – this is no exception. I love the tangy sweetness that it gives to the rich, cheesy pasta. Thanks for reading, enjoy!

Triple Cheesy Pasta – 

  • 8 ounces dry pasta
  • 1 cup milk
  • 1 cup half and half
  • 4 TBSP flour
  • 4 TBSP unsalted butter
  • 1 tsp dry mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne and paprika (optional)
  • 3/4 pound of shredded cheese ( I used cheddar, mozzarella and pepper jack) reserve about 1 cup for the topping
  • 1/2 cup panko bread crumbs
Directions:
1.  Preheat oven 400 degrees, and bring a large pot of water to boil. Once it’s at a rolling boil, season with salt and pour in your dry pasta. Cook to package directions, preferably a little underdone. Drain and set aside.
2. While the pot is heating up, place a 2 quart sauce pan over medium heat and melt the butter. Once your butter is melted sprinkle the flour and seasonings into the pot. Cook for a few minutes or until the roux smells slightly nutty. Slowly pour in the milk/half and half while whisking to create a smooth bechamel. Cook over low heat until slightly thickened. Add the cheese, stirring constantly until the cheese is melted.
3. Pour the cooked pasta in a 13×9 inch baking dish. Pour the cheese sauce over all and stir to combine. Mix the panko and reserved cheese then sprinkle over top all the pasta. Place in the oven and bake for 20 minutes or until the top is browned and bubbly! Enjoy 🙂

 

Chunky Beef Chili

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This one is an old favorite. I don’t make it very often, but the weather promises to be much cooler tonight, so I had to take advantage of it! It’s not a quick meal but the flavors are worth the wait. The addition of the cinnamon stick is noticeable, but it is probably my favorite flavor note in this chili. The cinnamon’s sweetness/spiciness makes this dish so unique! Please don’t shy away from it 😉

Yum! This was so good and my husband was very appreciative of this dinner. It makes the house smell wonderful – so good, there should be a candle in the scent! 😉 The long simmer makes the meat fall apart tender and there is a pleasant kick to it. It’s not the tongue burning type, but the kind that you feel in the back of your throat. I used two jalapenos, one I left with the seeds and membrane and the other I scooped out to guard against the taste bud searing heat. Thankfully, the sour cream cools it down nicely and the cornbread I made for this (to be in a later post) is perfect crumbled over top the chili. Thanks for reading, enjoy!

Chunky Beef Chili – adapted from Martha Stewart

  • 2 pounds sirloin steak, cut into 1/2-inch cubes
  • 12 ounces sweet Italian sausage, casings removed
  • 1 onion, coarsely chopped
  • 1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 tablespoon yellow cornmeal
  • 1 whole cinnamon stick
  • 3 dried bay leaves
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)

Directions

  1. Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
  2. Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
  3. Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
  4. Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

Orzo with Chicken and Goat Cheese

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I made a few modifications to this recipe even though it’s not something I usually do the first time around, but I enjoy taking recipes and making them my own. My fridge had a few things that needed to be used up, crimini mushrooms were one of them. I loved the mushrooms with the creamy richness of the pasta and goat cheese and the crunch of the panko topping. I was able to use more of my flavor-packed sun dried tomato pesto in place of the chopped sun dried tomatoes, which we spooned on top of our serving. If you don’t have homemade chicken stock, I recommend buying a good quality boxed stock. I also didn’t use uncooked chicken breasts in this, but added roasted chicken to the dish about half way into the baking time. Also, this recipe makes a lot of food so it would be great for company. Thanks for reading, enjoy!

Orzo with Chicken and Goat Cheese – adapted from Confections of a Foodie Bride
  • 1 lb orzo
  • 3 cups roasted and shredded chicken
  • 6oz log chevre, broken up and crumbled with two forks
  • 2 tsp fresh thyme leaves
  • Juice from half a lemon (~2 tsp), and the zest
  • 4 cups chicken broth (*I used this stock)
  • 3/4 cup water
  • 1 pound cremini mushrooms
  • 1 small shallot, diced
  • 1 clove of garlic, minced
  • olive oil
  • 2 Tbsp unsalted butter, divided
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 3/4 cup Parmesan, grated
  • 3/4 cup Panko
  • sun dried tomato pesto for topping
Directions:
1.Preheat oven to 400. Add orzo, chicken, chevre, thyme, and lemon juice to a 2.5-3qt baking dish.
2. Bring chicken broth, water, 1 Tbsp butter, salt, and pepper to a boil. Pour into the baking dish, stirring slightly to mix. Bake for 30 minutes.
3. While the pasta is baking, saute the mushrooms, garlic and shallot in a drizzle of olive oil – cook for about 7 minutes or until browned and softened. At about 25 minutes into the bake time, carefully take the pan out of the oven and add the sauteed mushrooms and shredded chicken. Stir to combine and place back in the oven.
4. Mix Parmesan and Panko together. Melt remaining butter in a small dish and add to panko mixture. Stir the butter into the bread crumbs until well incorporated. Give the dish a quick stir and sprinkle the bread crumb mixture on top. Bake for another 7-10 minutes, until bubbly and browned. Let sit 5 minutes before serving.

Rosemary and Thyme Roast Chicken

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Quick Post: Is there anything more comforting than roasted chicken? The smell and flavor were amazing! I am really happy with how this turned out and I will make this again and again. After pulling the chicken of the bones, I placed the carcass in the freezer for more chicken stock later on – it’s liquid gold and worth making! Thanks for reading, enjoy!

Rosemary and Thyme Roast Chicken –

  • 1 – 4 pound chicken, rinsed and patted dry
  • 3 sprigs of rosemary
  • 6 sprigs of thyme
  • 1 garlic bulb, cut in half
  • half a small onion cut into four pieces
  • half a lemon, rolled and pierced with a knife
  • kosher salt and fresh cracked pepper
  • grapeseed oil
  • kitchen string for trussing
  • digital  probe thermometer – it’s been a worthy investment and I highly recommend one
Directions:
1. Preheat your oven to 425 degrees. Line a baking sheet with foil and cut a piece of kitchen string (*it’s better a little long than too short).
2. Salt the cavity of the chicken and stuff with the onion, lemon, garlic and herbs – don’t be afraid to really pack these in there. Truss the chicken tightly. Drizzle grapeseed oil over the chicken and generously season the skin with kosher salt and pepper. Place a probe thermometer in the breast of the chicken, being careful not to hit bone.
3. Roast until the thermometer reads 160 degrees – mine took about 55 minutes on my convection roast setting. Take out of the oven and leave the probe in for at least ten minutes (*if you take it out sooner, the juices will flow from the hole the probe made*)


Italian White Bean, Spinach and Turkey Soup

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Quick Post: This was really flavorful, warming, light and healthy. I used some of my homemade chicken stock for this and fresh herbs which I think made a huge impact on the finished soup. I used some ditalini pasta in this to soak up some of the extra broth and to make it more texturally interesting. We enjoyed this soup with a sprinkling of Parmesan and Pecorino Romano cheeses; and a slice our favorite garlic bread. Thanks for reading, enjoy!

Italian White Bean, Spinach and Turkey Soup Recipe – adapted from Sunday Nite Dinner

  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1/2 cup ditalini pasta
  • 4-5 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained
  • 4 cups (32 ounces) low-sodium chicken stock (*or homemade chicken stock*)
  • 12-14 ounces fresh spinach, chopped (*I used about 8 ounces*)
  • Salt and pepper

Directions:
1) In a medium stock pot, heat olive oil over medium-high heat. Add garlic and onions and sauté for 4-5 minutes, until onions are soft.  Add ground turkey, season with fresh rosemary, thyme, salt and pepper, break into small pieces and brown for 3-4 minutes. Pour the chicken stock into the pot and bring to a boil.

2) Reduce heat to a simmer and cook for 5 minutes. Add the pasta in and cook for about 5 minutes, then add the beans to the pot. Cook for another 5 to 7 minutes, or until the pasta is almost cooking. Mix in chopped spinach and stir until wilted. Adjust seasonings to taste. Serve with some crusty Italian country bread or this amazing roasted garlic bread.

Flank Steak Tacos with Avocado Dressing

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I haven’t eaten red meat in almost two months! I haven’t been craving it at all, but this recipe sounds good to me. Besides that, we haven’t had a taco night in months, so I know my son will be happy. I’ll serve this with baked brown rice and black beans doctored up with some onion, cilantro and jalapeno.

Verdict: Yum! This was really good. Next time, I’ll make sure to start marinating the steak sooner than I did today (only about 3 hours). The avocado dressing was really good, and will get even better as it sits. Today I tried some of it on this red lentil soup and it complimented the flavors so well. I plan on using the leftovers for sandwiches, salads or as a dip for veggies. Thanks for reading, enjoy!

Flank Steak Tacos – adapted from Love at First Bite
For the Marinade:

  • 1 pound flank steak (or skirt steak)
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 jalapeno (seeds and all), chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons vegetable oil, or olive oil

For Avocado Dressing:

  • 2 avocados, seeds and skin removed
  • zest and juice of 1 lime
  • 1 small clove garlic
  • pinch of salt and pepper
  • 1 teaspoon honey
  • 1/2 jalapeno, seeds removed
  • 1/4 cup cilantro
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil

Serve with:
Corn tortillas, feta cheese, shredded cabbage, cilantro, and lime wedges

In a ziplock bag or glass container, add all ingredients for the marinade, plus the steak. Marinate the meat at least 30 minutes, and up to 6 hours. In the meantime make the dressing.

In a food processor or blender, add all ingredients for the dressing and pulse until smooth and creamy. Put in a sealed container or jar, and place in fridge to let the flavors mix.

Heat a grill, or grill pan to high heat. Grill the steak for a couple of minutes on each side, until steak is seared on the outside and pink in the middle. It will take anywhere from 5-10 minutes depending on the thickness of your steak. Take off the heat and let rest for 5-10 minutes before you slice it (make sure to slice against the grain).

Serve the meat in a corn tortilla (for gluten-free, or whole wheat if you prefer), and top with crumbled feta cheese, lettuce or cabbage, lime juice, cilantro, and avocado dressing.