Adobe Beef Tacos With Pickled Red Onions Small Plates Big Taste Recipes

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TAPAS-STYLE PEPPER-STEAK "PARFAITS" (SMALL PLATES, BIG TASTE)



Tapas-Style Pepper-Steak

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 15

Marinade and Dressing:
1/2 cup reduced-fat prepared olive oil vinaigrette
2 cloves garlic, minced
2 teaspoons finely chopped cilantro leaves
1/2 teaspoon smoked paprika
1/8 teaspoon ground black pepper
2 beef shoulder center steaks (ranch), cut 3/4-inch thick (about 8 ounces each)
2 medium red bell peppers, cut in 1/2 lengthwise
6 slices (1/4-inch thick) baguette bread, cut diagonally about 5 inches long
1 clove garlic
Salt and freshly ground black pepper
2 cups loosely packed baby spinach leaves
1/4 cup chopped Spanish olives
2 tablespoons finely chopped fresh cilantro leaves, plus sprigs, for garnish
2 tablespoon shaved Manchego cheese

Steps:

  • Combine marinade and dressing ingredients in small bowl. Place steaks and 1/4 cup marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade for dressing.
  • Preheat charcoal grill to medium heat.
  • Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grill over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium-rare to medium doneness, turning occasionally. Grill peppers, covered, 7 to 10 minutes or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grill. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.
  • Carve steak into thin slices; season with salt and black pepper, to taste. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

ADOBO BEEF TACOS WITH PICKLED RED ONIONS



Adobo Beef Tacos With Pickled Red Onions image

Adobo Beef Tacos with Pickled Red Onions recipe from The Wisconsin Beef Council. This was featured on the morning news cooking segment. I was surprised by how easy it was to find all the ingredients at the regular grocery store. I just checked the international foods aisle for them.

Provided by LilPinkieJ

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (8 ounce) steaks (beef shoulder top blade, flat iron)
8 small corn tortillas, warmed (6 to 7-inch diameter)
1 cup queso fresco, crumbled
fresh cilantro, chopped
1 cup red onion, thinly sliced
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper

Steps:

  • Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
  • Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
  • Cover and refrigerate 15 minutes to 2 hours.
  • Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
  • Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

Nutrition Facts : Calories 502.5, Fat 29.7, SaturatedFat 11.3, Cholesterol 77, Sodium 677.8, Carbohydrate 30.9, Fiber 3.7, Sugar 10.9, Protein 28.7

ADOBE BEEF TACOS WITH PICKLED RED ONIONS (SMALL PLATES, BIG TASTE)



Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

1 cup thinly sliced red onion
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper
2 (8-ounce) beef shoulder top blade (flat iron) steaks
8 small corn tortillas (6 to 7-inch diameter), warmed
1 cup crumbled queso fresco
Chopped fresh cilantro leaves

Steps:

  • Combine pickled onion ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
  • Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.
  • Preheat charcoal grill to medium heat.
  • Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium-rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
  • Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

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