August 16th, 2010
Flank Steak Wraps, Raspberry-Lime Agua Fresca, White Sangria, Recipes, Hot Summer Recipes
Al Fresco
I was taking, Addy, my dog, for a walk early this morning. It was humid. So much more than yesterday and I started to wonder what would I want for dinner tonight. I have not had anything for breakfast yet, and already dinner was on my mind.
I think dinner is my favorite time of the evening. Having it al fresco makes it even better.
The following 3 recipes would be perfect for a day like today. They are easy too.
Flank Steak Wrap
1 beef flank steak – 1 to 1-1/2 lbs.
4 cups pre-cut coleslaw mix
1 cup chopped green onions
salt and pepper to taste
8 medium flour tortillas
1/2 cup honey roasted peanuts, coarsely chopped
Dressing:
1 cup rice vinegar
1 tablespoon honey
2 tablespoons sesame oil
For the dressing, just combine the rice vinegar, honey and sesame oil in a jar and shake vigorously.
Place beef steak and half of the dressing in a plastic bag. Close bag securely and marinate in refrigerator for 1/2 hour.
Pour other half of dressing in a large bowl and toss with coleslaw, green onions, salt and pepper.
Place steak on grill over medium coals and cook 17 to 21 minutes for medium rare to medium doneness. Let it rest on a cutting board for a few minutes and sprinkle with salt (optional) and pepper. Slice into thin strips on the diagonal.
Warm tortillas 10 to 15 seconds in the microwave.
To assemble: Place beef slices, some coleslaw mix and peanuts on a tortilla and roll tortilla. Garnish with green onions and peanuts.
Note: Allergies? To make it gluten free, then you will need to find corn tortillas and read the ingredients on the peanuts. Peanuts are usually dusted with wheat. Crazy, isn’t it? Peanut allergy? Then you know what you need to do. But maybe you can give it a little “cha-cha” by adding chopped jalapenos instead of peanuts.
Raspberry-Lime Agua Fresca (Non-alcoholic)
If you like raspberries, then you will probably like this refreshing drink; definitely, better than soda.
3 cups or a 12 ounce bag of frozen raspberries
1/2 cup sugar (you may use sugar substitute, please adjust)
1/2 cup lime juice
ice cubes
fresh mint sprigs
lime wedges
Place raspberries, sugar and lime juice in a blender along with 2 cups of cold water. Puree, and then pour the mixture into a large pitcher.
Sir in 6 cups of cold water. Refrigerate for at least 1 hour and up to 2 hours.
Stir well before serving. Pour the agua fresca over ice and garnish with mint sprigs and a lime wedge.
Note: If you would like to spike it, then white rum or tequila would be the liquor to add.
White Sangria
There is nothing better than a good Sangria on a hot summer day. I will admit that my favorite is the traditional red one but it also good to alternate and serve a white one on a warm day.
1 green apple, cored and cut into 1 inch chunks
5 strawberries, hulled and thinly sliced
1/2 cup canned pineapple chunks with 1/2 cup juice
2 limes, thinly sliced
one 750 ml. bottle of white wine
1/4 cup triple sec
1 cup orange juice (4 oranges)
1/2 cup lemonade
ice cubes
Combine all ingredients except the ice cubes in a large pitcher and chill for at least 2 hours or up to 2 days. Serve the white sangria in glasses filled with ice, being sure to include a selection of the fruit in each glass.
Makes about 8 cups. Can easily be doubled.
Enjoy it and make it your own!!!
Talk to you later…you know I will…
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, drinks, Fenwick Island, Flank Steak Wrap, Florida, Lewes, Ocean City, Puerto Rico, Raspberry-Lime Agua Fresca, Recipes, rehoboth beach, South Bethany, Things to do at the beach, What to do at the beaches, White Sangria
