Flank Steak Fajitas Adobo on Black Bean and Goat Cheese Tostadas

We celebrated my dad's 63rd birthday last weekend.  My dad is from south Texas, so Tex-Mex food is in his blood.  What better way to celebrate than to make everyone some healthy, super yummy Fajita Tostadas??

Flank Steak Fajitas Adobo

1 large flank or skirt steak (1.5 - 2 lbs)

1/2 tsp kosher salt

1/4 cup lime juice (3-4 limes)

2 tsp vegetable oil

1 tbsp cumin

1 tbsp ancho or new mexico chili powder

6 cloves garlic, peeled

2 chipotle chiles in adobo sauce

ground black pepper

Blend all ingredients but steak in a blender until a smooth paste.  Coat all sides of steak, cover and refrigerate for 6 hours or overnight, turning 1-2 times.

Place flank steak on direct high heat, searing for 3 minutes per side.  Spoon 1-2 tbsp of leftover marinade on meat when flipping over.  Grill one more minute for rare or 2 minutes per side for medium rare.  Let steak rest under foil for at least 5 minutes on a cutting board or in a baking dish.

Thinly slice steak across the grain in thin strips (about 1/8"), and place in warmed serving dish.

Black Bean and Goat Cheese Tostadas

I think I have covered these before, but the final product was dressed more for this occasion, so I'll repost and add what changed.  This served 7 adults, so I will put in the quantities that fed our number of people.  Generally, 1 to 2 tostadas per person is a good estimate.

12 8" whole wheat tortillas

2 tsp olive oil

1 large clove garlic, minced

2 cans black beans, drained and rinsed

8 oz plain goat cheese, crumbled

1/2 head romaine lettuce, thin chopped

4 roma tomatoes, diced

6 scallions, thin sliced

2 limes, cut in wedges

Preheat oven to 400 degrees.  Cover oven rack with foil, to provide optimal area for tortillas to cook quickly.  If you're only making a few, you can use a baking sheet, but this is a great idea for larger quantities.

Spray both sides of tortillas lightly with cooking spray, and place in oven.  Bake until lightly puffed and brown, about 10 minutes.

Heat oil in medium saucepan over medium heat.  Add garlic and cook 1 minute.  Stir in beans, and heat until warmed through.  Season with salt and pepper to taste, and turn off heat.

Top tortillas with beans and cheese crumbles; bake until cheese is melty, about 5 minutes.  Remove from oven, and set out for guests.  Make lettuce, tomatoes, scallions, lime wedges and Fajitas Adobo available for each person to create their own tostada.

Enjoy!

Yogurt Marinated Lamb Kebabs w/ Roasted Peppers and Whole Wheat Couscous

Yumm. Something grilled in the middle of winter. I feel like I'm cheating some sort of natural law by enjoying "grilled" food in January. I found this recipe in my South Beach Cookbook. Definitely easy, healthy and satisfying.

Yogurt Marinated Lamb Kebabs with Roasted Peppers and Couscous

Here's what I used:

1 lb cubed lamb loin
1/3 cup low-fat plain yogurt
2 cloves garlic, minced
S&P
4-6 wooden skewers

2 green bell peppers, seeded, cubed 1" pieces
1 onion, cubed 1" pieces

1 cup Whole Wheat Couscous
1 1/4 cup water
pinch salt
1 tbsp Extra Virgin Olive Oil
(a squeeze of lemon juice)

Cuisinart Indoor grill (but you can use a ridged frying pan too)

Here's what I did:

First I prepared my marinade by combining the yogurt, garlic, and seasoning in a mixing bowl, and added my lamb. I allowed this to sit until ready to grill, but recipe recommends 15 minutes.

Meanwhile, I seeded and cubed my green peppers, and chopped the onion. I also soaked my wooden skewers in water for several minutes, so that they didn't burn on the indoor grill. Then I brushed my indoor grill with olive oil and set the dial to med-high.

Once my veggies were cut, I added them and 2 tbsp of olive oil, salt and pepper to a mixing bowl, and coated thoroughly. Then I skewered my vegetables on several skewers and set them on the grill. These took about 15-20 minutes to slightly soften, but still maintain some crunch.

When the veggies were getting close to being done, at about the 15 minute mark, I skewered my lamb and added that to the grill as well, turning once after 4 minutes - for a total of 8 minutes cook time.

While the kebabs were cooking, I added the water, olive oil and seasoning to a saucepan, and once boiling, added my couscous, and removed from heat. I fluffed with a fork after about 5 minutes and added a squeeze of fresh lemon juice (maybe 1/2 tsp).

By the time the lamb was cooked, so were the veggies and the couscous. I plated the skewers overtop the couscous. At this point, we tasted the meat and added a touch more salt to taste.