Seared Steak With Chard Salad

 

 

Ingredients

• 1 bunch Swiss chard, stems removed, leaves thinly sliced
• 4 tablespoons extra-virgin olive oil
• 2 cups large crusty bread cubes
• Kosher salt and freshly ground pepper
• 3 to 4 anchovies
• 1 clove garlic, smashed
• 1 cup grape tomatoes, halved
• Juice of 1 lemon
• 1 1/2 pounds boneless beef sirloin steak
• 1 teaspoon dried mint
• 1/2 cup crumbled feta cheese

Directions

Put the chard in a bowl. Heat a large skillet over medium-high heat.

Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard.

Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt.

Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.

Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard salad.

Chicken Shwarma in the Slow Cooker

Ingredients

• 6 Tbs. lemon juice
• 6 Tbs. olive oil
• 1 tsp. salt
• 2 tsp. curry powder
• 2 dashes cayenne pepper
• 3 cloves garlic, crushed
• 3 lbs. boneless chicken thigh strips
• 8 oz plain or Greek style yogurt
• 1 small cucumber, chopped
• pita bread
• tomatoes

Instructions

1. Stir lemon juice, olive oil, salt, curry, cayenne pepper and garlic together in a small bowl.
2. Place chicken in slow cooker.
3. Pour olive oil mixture over the top, stirring to coat the chicken.
4. Cook on high for 5-6 hours or low for 7-8 hours.
5. Stir cucumber and yogurt together.
6. Serve chicken in pita bread, topped with yogurt sauce and tomatoes.

Salsa Verde Steak in the Slow Cooker

Ingredients

• 2-3 lbs. boneless round steak or another cut of beef
• 1 small can of salsa verde
• 1/2 cup chicken broth, beef broth or water
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 clove garlic, minced
• 1 onion, sliced
• flour tortillas
• cheddar cheese
• lettuce, tomato, sour cream etc

Instructions

1. Put the steak and onions in the crockpot.
2. Combine the salsa, broth and seasonings. Pour over the steak.
3. Cook on high for 5-6 hours or low for 7-8 hours.
4. Shred the meat and serve in the tortillas with the fixings.

Chicken Tandoori

Ingredients

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Juice of 1 lemon
• Kosher salt
• 1/2 cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired. Ingredients

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Juice of 1 lemon
• Kosher salt
• 1/2 cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.