Best Tangy Chicken Steak Recipes
SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR
This great summer party spread takes surprisingly little time to put together and gives guests plenty of ways to personalize their tacos. Chicken thighs and skirt steak get flavor from a chipotle marinade and cook in under 10 minutes. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
- For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
- Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
- For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
- Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.
BIG JOHN'S SPICY CHICKEN FRIED STEAK
I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version.
Provided by Big John
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Beat together the egg and milk then set aside.
- Combine the flour and spices, mix well, and spread onto a flat tray or plate.
- Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
- Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
- Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
- Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
- Remove steaks from oil and allow to drain on paper towel.
- Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
- Combine all ingredients for gravy on a bowl and mix until flour is desolved.
- Pour into skillet and cook until desired thickness is reached.
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