Ribeye Lettuce Wraps with Salsa Criolla

Ribeye Lettuce Wraps | Cravings & Crumbs

With all the summer fun I’ve been having this year I’ve missed a few more weeks of posting here than I’d like.  After two years of saving up my vacation days, I told myself to say yes to any opportunities that came my way and to follow through on promises to visit friends that I’ve been putting off for years.  A partially off-the-grid trip to the mountains in Lassen County, followed by a girls getaway weekend to Pismo Beach has left me feeling relaxed and fulfilled in life, but definitely left this blog by the wayside.  So, before I jet off to New York to visit one of my oldest friends tomorrow I leave you with these grilled ribeye lettuce wraps with salsa criolla.

Ribeye Lettuce Wraps | Cravings & Crumbs

This recipe is a sort of California spin on Argentinian favorites and is, in my humble opinion, a perfect balance between the two.  In college I got to spend a month in Bueno Aires on a summer study abroad and ate and drank my weight in choripanes, steaks, french fries, and red wine.  Typical Argentine food is definitely not light or delicate in any way, but boy is it good if you like meat and potatoes.  The french fries there are beyond comparison by the way, but that’s a topic for another post (psst..I think the secret is sunflower oil).

Ribeye Lettuce Wraps | Cravings & Crumbs

This recipe takes a ribeye, a fattier cut you might save for a special occasion, and not only lightens it up, but stretches it further so you don’t feel so guilty dropping $15 on a good quality one.  Grilling a good steak is the way to go and most of the restaurants in Buenos Aires cook their beef over wood charcoal, providing intense heat and char.  We’ll stick with our normal home grills for this one…

Ribeye Lettuce Wraps | Cravings & Crumbs

These lettuce wraps have two sauces that you can mix and match.  The first is salsa criolla, Argentina’s answer to pico de gallo, made with tomatoes, onions, red wine vinegar, and oregano.  We let it marinate so that the tomatoes soften and release their juices and all the flavors meld.  The second is a california version of chimichurri.  Any porteño would be appalled that I’ve added cilantro, but it brightens the flavor and is a damn good addition if I do say so myself.  If you haven’t noticed, I love cilantro and add it to nearly everything, but if you’re a cilantro hater just use all parsley or a combination of parsley and fresh oregano.  Bonus points if you pick up a fresh baguette to dip in the chimichurri.  It’s highly addictive and you’re going to want to put it on everything, so don’t say I didn’t warn you.

Ribeye Lettuce Wraps | Cravings & Crumbs

 

 

 

 

 

 

 

 

 

 

 

 

My dog agrees…

Ribeye Lettuce Wraps with Salsa Criolla
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Ingredients
  1. 1 lb ribeye steak
  2. Lettuce, washed and leaves separated
  3. Flake salt to garnish (optional)
Marinade
  1. ¼ c. soy sauce
  2. 3 T. olive oil
  3. Juice of ½ large lemon
  4. 3 cloves garlic, peeled
  5. 2 t. red pepper flakes
  6. 2 t. dried oregano
  7. 2 t. black pepper
  8. Splash of red wine (optional)
Chimichurri
  1. ½ c. parsley, stems removed and chopped
  2. ½ c. cilantro, chopped
  3. 2 cloves garlic, peeled and sliced
  4. ⅓ c. red wine vinegar
  5. ½ c. olive oil
  6. Red pepper flakes
  7. Kosher salt & pepper
Salsa Criolla
  1. 2 tomatoes
  2. 1 shallot
  3. 3 T. chimichurri
  4. 1 T. red wine vinegar
  5. ¼ t. dried oregano
  6. Kosher salt & pepper
Instructions
  1. Begin by making the marinade. Add the soy sauce, olive oil and lemon juice to a liquid measuring cup or small bowl. Using a microplane, grate the garlic into the liquids. Add the red pepper flakes, oregano and black pepper. Add the steak to a large ziploc bag and pour the marinade over, smooshing to coat. Allow to marinate at room temperature while you’re making the sauces, or refrigerate up to a day.
  2. To make the chimichurri add the parsley, cilantro, garlic, vinegar and olive oil to a blender or food processor. Blend until herbs and garlic are minced, about 30 seconds. If you're having any trouble blending add more olive oil or vinegar at your discretion. Remove to a bowl, add the red pepper flakes and season liberally with salt & pepper.
  3. To make the salsa dice the tomatoes, mince the shallot, and add both to a bowl. Season with chimichurri, vinegar, dried oregano, salt and pepper. Allow to marinate for about 30 minutes, until the tomatoes have released some of their juices.
  4. When you’re ready to make the steak, heat your grill to high (or light a chimney of charcoal briquettes). Remove the steak from the marinade and pat dry with paper towels. Place the steaks on the grill and cook to medium rare - about 4 minutes on each side, or until the internal temp reaches 130°. Of course, if you like your steak more done, feel free to cook it to your liking!
  5. Remove steaks to a cutting board and let rest ~10 minutes. Slice thinly and serve with lettuce and both sauces.
Cravings & Crumbs http://www.cravingsandcrumbs.com/
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Black Bean Tostadas with Chipotle Crema

Black Bean Tostadas with Chipotle Crema

It’s Thursday which means you’ve made it over the hump and are sailing towards the weekend.  It also means you’re still two days away from leisurely cooking and cocktail hours – enter this ridiculously fast, cheap, vegetarian dinner to sustain you until you reach weekend indulgence.

Black Bean Tostadas with Chipotle Crema

These tostadas are simple, but still so satisfying.  They start with shallow fried corn tortillas (you can bake them if you prefer, they’ll just be a little bit drier), then you top them with refried black beans, a cilantro and lime slaw, cotija cheese, and a chipotle crema.  They are all at once crunchy, creamy, salty, refreshing, and satisfying.  Trust me – they seem basic, but you’re going to love them.

Black Bean Tostadas with Chipotle Crema

Here I’ve used the smaller street taco size tortillas to make them more of a snack meal.  I have a thing about that – making my food amusing to me.  I’m entertained by anything that has a dip or topping or is otherwise interactive, and snack dinners check a lot of those boxes.  You’ve got to keep life interesting somehow!

Black Bean Tostadas with Chipotle Crema

The other great thing about these tostadas, besides how delicious they are, is how economical they are to make.  I usually cook my black beans from scratch on the weekend or after work for the next day.  With black beans there’s no need to soak them, in fact you end up with a thicker and richer bean broth if you don’t.  You don’t have to cook them from scratch, but if you do they are literally cents on the dollar and have so much more flavor.  Other than that, tortillas, cabbage, the tiniest sprinkling of cotija and the greek yogurt “crema” are all so cheap you could probably feed 10 people for a dollar each.  Just goes to show good food doesn’t have to be expensive or fancy.

Black Bean Tostadas with Chipotle Crema

All ingredients below are approximate, as this recipe is easily scaled up or down, depending on how many you’re feeding.  This recipe is also just a canvas – you can add any number of other toppings, including meat – may I suggest a chopped achiote chicken breast?

Black Bean Tostadas with Chipotle Crema
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Ingredients
  1. 5-6 small corn tortillas
  2. 2 cups homemade or 1 (15 oz.) can black beans
  3. Pinch of ground cumin
  4. 3 cups green cabbage, finely shredded
  5. 2-3 limes
  6. Small handful of cilantro
  7. Cotija cheese
For the chipotle crema
  1. ¾ cup plain greek yogurt
  2. 1 garlic clove, sliced
  3. 1-2 chipotle in adobo
  4. Juice of ½ lime
Instructions
  1. First, make the crema. Add all ingredients to a blender and blend until combined. Feel free to add a tablespoon or so of water to get the blender running, if needed. Making the crema first allows all the flavors to meld as we do the rest of the cooking.
  2. Add the shredded cabbage to a bowl and top with a small drizzle of oil, a pinch of salt, and the juice from about 2 limes - give it a taste to know how many. Chop the cilantro and toss with the slaw.
  3. Next, add a tablespoon of oil to a small frying pan or saucepan over medium heat. Add the beans (with liquid), a pinch of ground cumin, and a big pinch of salt and allow to cook for about 5 minutes. You want the beans to be heated first to get a smooth mash.
  4. Using a potato masher or the back of a fork, mash the bean until they are as smooth or chunky as you want them. Taste for salt and add more if needed. Turn heat to low and allow to continue cooking, adding more water if they start to get dry.
  5. Heat a small amount of neutral oil (about ¼ cup) in a small frying pan over medium-high heat. Fry the tortillas until crispy, flipping halfway through. You’ll know they’re done when the oil has all but stopped bubbling around them. Remove to a plate lined with a paper towel. Repeat until all the tortillas are fried.
  6. Finally, assemble! Spread a few spoonfuls of refried beans on a tortilla, add some slaw, crema, crumbled cotija, and a squeeze of lime.
Cravings & Crumbs http://www.cravingsandcrumbs.com/
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Spiced Pita Burgers with Garlic Yogurt Sauce

Spiced Pita Burgers

Ah, finally, something on this blog that can actually be called dinner…

These pita burgers are absolutely delicious and a perfectly unambitious weeknight dinner with flavor that will make people think you worked hard.  With essentially 4 steps (mix the meat, mix the sauce, stuff the pitas, and cook) you can pull this one off in about 40 minutes or less if you play your cards right. The best part, though?  You can make these ahead through any step and save them for later.  You can mix the meat and/or the sauce the night before and stuff and cook when you get home from work the next day.  These even reheat really well in the toaster oven so you could make the whole recipe ahead and heat them up later. Read More

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