Skirt Steak Fajita

This recipe serves 8

2lb MarinSunFarms Skirt Steak
1 Large Onion, peeled and cut into ½ inch rounds
2 large red peppers, sliced into a flat strip
16 flour tortillas
salsa
guacamole

2 tbsp cumin
2 tbsp chili powder
1 tbsp coriander
2 tsp ground black pepper
½ tsp red pepper flakes
½ tsp ground cinnamon

In large resealable freezer bag or bowl, combine cumin, chili powder, coriander, pepper and cinnamon. Rub the steak with this mixture several minutes prior to grilling.

Preheat barbecue to medium-high (400°F/200°C). Grill the steak over the coals until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip the steak and grill until the interior of the meat when cut into is slightly less done than you want it to be when you eat it, 2-5 minutes more. Remove the steak from the grill and set it aside to rest.

Turn the grill down to medium and, after it has cooled down, roast the onions and peppers until lightly charred, 6-7 minutes. At the same time, place the tortillas around the edge of the grill and heat until just warmed. Remove the vegetables and slice thinly. Remove the tortillas and wrap in a towel to keep warm

Slice the steak thinly on the bias across the grain. Arrange the sliced meat and vegetables on a large platter and serve immediately.

Asian Cross-Rib roast

with tropical salsa

This recipe serves many

4lb MarinSunFarms Cross-Rib Roast
½ cup soy sauce
½ cup rice vinegar
¼ cup honey
1 tbsp chili sauce
2 tsp sesame oil
2 tsp finely shredded ginger root

1 peeled/pitted mango
½ cup crushed pineapple
1 tbsp fresh mint
1 tbsp sugar
1 tbsp rice vinegar
1 ½ tbsp chili sauce

In large resealable freezer bag or bowl, combine soy sauce, vinegar, honey, chili sauce, sesame oil and gingerroot. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate 12 hours.

Place drip pan under grill; add 1/2 inch water to pan. Preheat barbecue to medium-high (400°F/200°C). Place roast on grill over drip pan moved to one side. Turn off the burner directly under roast.

With constant heat and closed barbecue, cook over drip pan for about 30 min per lb (or until meat thermometer inserted into center of roast reads 155°F ). Remove to cutting board; cut into thin slices across the grain.

Serve warm with Tropical Salsa. Yum.

TROPICAL SALSA:
In blender, purée 1 peeled pitted mango. Stir in 1/2 cup crushed pineapple, 1 tbsp chopped fresh mint, 1 tbsp granulated sugar, 1 tbsp rice vinegar, and 1 1/2 tsp Asian chili sauce. Season with salt and pepper to taste.

ARGENTINIAN

FLANK STEAK

with Chimichurri sauce

This recipe serves 2

1 ½ lb MarinSunFarms Flank Steak
¼ cup olive oil
2 / 3 cup sherry vinegar
3 / 4 cup parsley, chopped

3 tbsp fresh oregano, chopped
3 tbsp fresh lemon juice
6 large cloves garlic, chopped

In large resealable freezer bag or bowl, combine all ingredients except steak. Remove about 1/3 of the mixture and reserve for sauce . Add the flank steak and the remaining and refrigerate for 2-3 hours. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.

Grill the meat directly over medium hot coals. See Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once, brushing a little of the marinade on the steak before turning over.

Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.

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