Grilled Sirloin Steak with Chimichurri

INGREDIENTS For the Steak:

•  1 lb lean sirloin steak

•  3/4 tsp kosher salt

•  1/2 tsp black pepper

•  1/2 tsp cumin

•  1/2 tsp garlic powder

INGREDIENTS For the Chimichurri Sauce:

•  1/4 cup red onion (or sub a small shallot)

•  2 fat garlic cloves

•  1 cup cilantro, about 1 bunch

•  1/2 cup flat-leaf parsley

•  2 tbsp fresh oregano

•  3 tbsp fresh lime juice

•  3 tbsp extra virgin olive oil

•  2 tbsp red wine vinegar

•  Salt and pepper to taste

INSTRUCTIONS:

1. Preheat the grill or a grill pan over medium heat.

2. Finely chop the red onion, cilantro, parsley, oregano and finely mince the garlic, and place all in a medium bowl.

3. Stir in the lime juice, vinegar, olive oil, salt and pepper. Add more oil, if you prefer a looser consistency. Use a food processor or blender for a smoother consistency if you’d like

4. Rub the steak with the salt, pepper, cumin, and garlic powder.

5. Grill the steak to your desired doneness, 5 minutes per side for medium rare. Remove the steak and let it rest.

6. Slice it thinly against the grain and serve with chimichurri.

Italian Bruschetta

Ingredients:

•  4 large tomatoes, diced

•  4 tbsp extra-virgin olive oil

•  3 garlic cloves, finely minced

•  1/4 cup thinly sliced basil

•  2 tbsp balsamic vinegar

•  1 tsp salt & pepper

•  Pinch of red pepper flakes

•  1 large parisian bread,

sliced 1/2 inch thick on the

bias (at an angle)

•  3 tbsp Extra-virgin olive oil

•  2 cloves garlic, finely minced

Instructions:

1. In a medium skillet over medium-low heat, heat oil. Add 3 cloves

of minced garlic and cook until lightly golden, 2 to 4 minutes, then

remove from heat and let cool.

2. In a large bowl, toss together diced tomatoes, basil, balsamic

vinegar, salt, pepper and red pepper flakes.

Add garlic and oil from skillet and toss to

combine. Let marinate for at least 30 mins.

3. While the tomato mix marinates, Preheat oven

to 400°. Mix the remaining 2 cloves of minced

garlic into 3 tbsp olive oil and set aside.

4. Brush bread on both sides lightly with

garlic olive oil mixture and place

on large baking sheet. Toast

bread until golden, 10 to 15 mins,

turning halfway through.

5. Let bread cool for 5 minutes, then

spoon the tomato mixture on top of

bread just before serving.

Corned Beef and Cabbage

Ingredients:

3 pounds corned beef brisket

3 tbsp. LaBonne’s Pickling Spice

1 teaspoon salt

10 small red potatoes, halved

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into wedges

Directions:

1. Place corned beef in large pot and cover with water. Add the pickling spice and salt. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much cooking liquid reserved in the pot as desired. Slice meat across the grain.

Triple Citrus Salmon

Ingredients:

2 tbsp. olive oil

4 (6 oz) salmon fillets

(for the glaze)

3/4 cup orange juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup chicken stock

2 garlic clove, minced

2 tablespoons orange marmalade

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon light brown sugar

1 tablespoon butter

Directions:

1. Preheat oven to 400 degrees.

2. Bring glaze ingredients to a boil in a saucepan over mid heat, stirring constantly to keep from burning.

3. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 min.

3. Meanwhile, brush both sides of the salmon fillets with olive oil, and season with salt and pepper.

4. Bake the salmon for about 5 minutes.

5. Remove from over and brush lightly with the glaze and return to over for 6-8 more minutes until opaque.

6. Transfer the salmon to serving plates and brush them with the remaining glaze.