Steak Enchiladas by Willy

About once a week or so Willy likes to cook a flat iron steak. It is really a cheaper cut of steak but if you can get one with a little fat (excuse Willy) I mean marbling then it cooks up real nice. It has a thin end that can easily be cooked to medium to well and leave the other end cooked like it should be - medium rare. Many times Willy has some of this left over and is always looking for ways to use the steak. Well here is another. Try it out! 10-4 Willy
STEAK ENCHILADAS

1 lb. steak
1 onion, chopped
3 cloves garlic, minced
1/4 tsp. pepper
4 chili peppers, chopped
1/4 tsp. cumin
1 tomato, chopped
1 doz. corn tortillas
American or mozzarella cheese, optional (try the Mexican Blend)

Cut steak into thin strips. Cook in skillet with small amount oil until done. Add onion, garlic and peppers, cumin, tomato, and black pepper. Add a little water and cook for 15 minutes. Fry tortillas in a little cooking oil. Place steak mixture on tortillas and roll up. Add cheese if you wish.

East West Flank Steak Wraps

Willy ran on to this recipe. Sounds like pretty good wraps. Combines a little steak and tortilla. Cant be all bad.

Makes 4 servings.

Ingredients:
1 beef flank steak (approx. 1 to 1-1/2 pounds)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
1/8 teaspoon salt
Dash pepper
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)

Dressing
1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey



Instructions:
1. In large bowl, combine dressing ingredients; whisk until blended. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
2. Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
3. Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
4. Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
5. To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.

Recipe for Saturday evening Meal!

Found a great recipe for having a good meal this past Saturday evening. The recipe goes like this:

Invite Daughter and Son in law over for the weekend. (the kids)

The kids bring over some wild turkey that son in law had killed earlier.

They fry turkey

They cook gravy

They cook corn

They cook mashed potatoes.


Recipe turned out wonderful. Food was good and had good visit with the kids.

This recipe is wonderful and something similar should repeated often.