GRILLED SKIRT STEAK WITH CACTUS RELISH
Steps:
- Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours.
- About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt.
- Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas.
- Heat olive oil in a medium skillet over medium high heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool.
- Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days.
- Yield: about 3 cups
GRILLED FRESH CACTUS
Number Of Ingredients 5
Steps:
- 1. Prepare an outdoor grill, if using. If the cactus paddles still have thorns, with gloves on, remove all the thorns from the cactus by scraping them off with a sharp knife (but don't remove the skin) then trim off about 1/4 inch all around the edge of the paddle. Rinse and dry with paper towels. Brush both sides of the cactus with oil. Season with salt and pepper. 2. Preheat a stovetop grill pan if using. Grill the cactus paddles until they are tender and marked by the grill, about 3 to 5 minutes per side, depending on the size. Serve 1 grilled paddle to each person, or cut into strips and serve from a plate as a side dish.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRILLED CACTUS SALAD
Grilled cactus paddles and feta give this salad a unique flavor combination sure to become a favorite.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill first 4 ingredients 8 to 12 min. or until cactus and onions are crisp-tender, turning occasionally and brushing cactus with 2 Tbsp. dressing for the last 2 min. (Some ingredients will cook faster than others. Transfer ingredients to cutting board as they finish cooking.) Cool 10 min.
- Chop cactus into 3/4-inch pieces; place in large bowl. Chop tomatoes and onions into 1/2-inch pieces; mix with cactus. Discard stems and seeds from chiles; coarsely chop chiles. Add to cactus mixture; mix lightly.
- Stir in remaining ingredients.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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