Tuesday, May 17, 2016

Chipotle Lime Steaks with Shallot and Parsley Quinoa and Baby Carrots with Herb Dressing

Tonight, we didn't feel like going out and shopping for ingredients, so this was just made from stuff we already had. The steaks were previously frozen, and they were thin cut flank steaks - a thicker cut might have needed more time than the 4 hours we marinated it for. However, for the thin cut, 4 hours was perfect and the steaks were perfectly limey and just the right amount of smokey spicy - not too overpowering, just a hint of spice.
The carrots were absolutely perfect, the sauce was delicious! (Nick thought they were a bit too limey).
The shallot quinoa was also very good. It was a very citrus-y dinner!

Original Shallot and Parsley recipe: http://www.myrecipes.com/recipe/shallot-parsley-quinoa
Original Baby Carrots with Herb Dressing: http://www.myrecipes.com/recipe/baby-carrots-herb-dressing-olives

Plated

Quinoa with shallots and parsley

Cooked Steak

Yummy Herb Citrus Carrots

Ingredients:

Meat:
2 lbs flank steak
juice of 6 limes
2 chipotle peppers, chopped (from a can)
5  cloves of garlic
2 tablespoons chopped cilantro
2 tablespoons oil

Shallot and Parsley Quinoa:
2 cups water
1 cup uncooked quinoa, rinsed and drained
1 chopped shallot
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/4 cup white wine
1 tablespoon butter

Carrots:
1 pound baby carrots
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 tablespoons extra-virgin olive oil
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Directions:

Meat:
1. Combine all ingredients in a bag and marinade for at least 4 hours
2. Grill on medium high until desired done-ness

Quinoa:
1. Melt butter in a sauce pan. Add wine and shallots and cook until softened.
2. Add water and salt. When boiling, add quinoa, cover and cook for 15 minutes.
3. Add parsley and serve.

Carrots:
1. Place carrots in a steamer basket set over a saucepan of simmering water. Cover and steam 15 minutes or until carrots are crisp-tender.
2. Combine chopped dill, chives, oil, lime rind, lime juice, cumin, salt and pepper in a bowl and mix. Add in carrots and serve. 

What we liked:

Great dinner for just using the items we had on hand. 

What we didn't like:

It was great. 

What Kaspian thought about it:

He was really busy with his trains.

Next time:

No change. Great impromptu dinner