Three Recipes for the Weekend!

I couldn't decide which recipes to share today, so I decided to pick three of my favorites! In the mood for a steak? I've got you covered with my grilled flank steak with tomato-corn salsa. How about something with flour tortillas? Try my quesadillas with smoked ham and pickled peppers, or my street tacos made with seasoned pork. All three recipes are super easy to prepare and packed with flavor.  

Pork Street Tacos

As I noted below, you can warm the tortillas according to the package directions; but I rarely do because the warm pork filling heats the tortillas as soon as it hits that floury goodness!

1 tablespoon olive oil

1 1/4 pound pork tenderloin (1 large or 2 small tenderloins), cut into 1-inch pieces

1 tablespoon taco seasoning

4 medium/soft taco size flour tortillas, regular or whole wheat (warm according to package directions if desired)

1 cup shredded cheddar cheese, mild or sharp

1 cup shredded Romaine lettuce

Heat the oil in a large skillet over medium-high heat.  Add the pork, taco seasoning and freshly ground black pepper and stir to coat the pork.  Cook for 3 to 5 minutes, until the pork is tender, stirring frequently.  Fill the tortillas with the pork, cheese and lettuce. 

Serves 4

Nutrients per serving: Calories: 450, Fat: 21g, Saturated Fat: 9g, Cholesterol: 122mg, Carbohydrate: 23g, Protein: 40g, Fiber: 3g, Sodium: 695mg

Cuban Quesadillas with Smoked Ham and Pickled Peppers

I call these “Cuban” because of the addition of smoked ham, pickled peppers and smoked paprika.  These are clearly not your average quesadillas!  You can also make the dish with smoked turkey instead of ham.

Cooking spray

8 medium/soft taco size flour tortillas, regular or whole wheat

8 ounces thinly sliced smoked ham

1 cup shredded Monterey Jack cheese

1/2 cup thinly sliced pickled peppers

1 teaspoon smoked paprika

Coat a stovetop griddle or grill pan with cooking spray and preheat to medium-high. 

Arrange four of the tortillas on a flat surface and top with the ham, cheese and peppers.  Sprinkle the paprika over top.  Top with the second tortilla and transfer the quesadillas to the hot pan.  Cook 3 to 5 minutes per side, until the tortillas are golden brown and the cheese melts.

Serves 4

Nutrients per serving: Calories: 427, Fat: 17g, Saturated Fat: 8g, Cholesterol: 52mg, Carbohydrate: 46g, Protein: 23g, Fiber: 6g, Sodium: 1629mg

Grilled Flank Steak with Tomato-Corn Salsa

The key to flavor in this dish is the grilled corn.  Take the time to grill the corn next to the steak for a fabulous, smoky flavor that makes an excellent addition to the salsa.

Cooking spray

1 1/4 pound flank or skirt steak

2 ears cob corn, shucked

2 cups diced tomatoes (beefsteak or Roma/plum)

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high. 

Season both sides of the steak with salt and freshly ground black pepper.  Place the steak on the hot pan and arrange the corn alongside side.  Grill the steak and corn for 6 to 10 minutes, turning the steak halfway through cooking and turning the corn frequently, until the steak is medium and the corn is golden brown.  Remove the steak from the pan and let stand 5 to 10 minutes before slicing crosswise (against the grain) into 1/4-inch thick slices.

Meanwhile, when the corn is cool enough to handle, cut the kernels from the cob directly into a bowl (this prevents messy cleanup!).  Add the tomatoes, cilantro and cumin to the corn and mix well.  Season to taste with salt and freshly ground black pepper.  Serve the steak with corn salsa spooned over top.

Serves 4

Nutrients per serving: Calories: 318, Fat: 16g, Saturated Fat: 7g, Cholesterol: 74mg, Carbohydrate: 14g, Protein: 30g, Fiber: 2g, Sodium: 117mg