Chipotle Steak (for tacos or salad)

Ingredients:

• 1 whole skirt or flank steak
• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon McCormick® Chipotle Chili Pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon honey

Directions:

In a wide, shallow bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and chipotle chili pepper. Whisk to combine.

Pour marinade over steak, coating both sides. Cover and marinate in refrigerator for at least two hours. Once or twice, pull out the steak to turn over in the marinade, since you might need to fold the steak in the bowl.

Remove steak from fridge. Grill over high heat, only about 1 1/2 to 2 minutes per side for skirt steak or 3-4 minutes per side for flank steak until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.
Myrtle's Note:  The original recipe is for a salad, but I used it for tacos.  It also calls for a can of chipotle chili peppers, but I used powdered.

The first time, I used skirt steak (pictured) and cooked it 3 minutes per side on high heat.  That was too long.  However, as I have learned, flank steak cooked on high (at least on my grill), needs a minimum of 3 minutes per side.

Since there was a healthy amount of marinade and juices left once the steak was out of the bowl, I cooked it in a sauce pan to turn it into a steak sauce.  It was very, very tasty.  That said, I would recommend doubling the marinade ingredients and planning for the sauce.

The original recipe is for steak salad, but I had this as steak tacos.


Yield:  4 servings

Adapted from:  http://thepioneerwoman.com/cooking/2011/08/chipotle-steak-salad/

Maple Chili Roasted Pumpkin Seeds

Ingredients:

• 2 cups raw pumpkin seeds
• 1 tablespoon olive oil
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Redmond's Real Salt

Preheat oven to 300 degrees


Directions:

Line a large baking pan with parchment paper and set aside.

Combine all the ingredients in a bowl.  If you measure the olive oil first, the maple syrup will slide right out of your measuring spoon.  Mix thoroughly.  Spread evenly and in a single layer on the pan.

Cook for 20-40 minutes.  Every 10 minutes, scrape the seeds to the middle of the sheet, toss, and spread out again.


Myrtle's Note:   I have one of the double ovens that are the size of a range, so the top oven is small.  The original recipe cooking time is 20 minutes, but my seeds were best at 40 minutes.  I tasted them at 20, 30, and then 40 minutes.  They are, by the way, incredibly tasty!

Yield:  8 quarter-cup servings


Source:  http://www.rachelcooks.com/2011/10/12/pumpkin-seeds-pepitas-eight-ways/