Chipotle Flank Steak Tacos With Pineapple Salsa

Healthy Steak Tacos

Craving Mexican food? There's no need to go out for a heavy, calorie-loaded Mexican dinner. Forgo the extra fat and calories, and instead create this delicious steak taco meal for your family. It combines savory and sweet flavors and can be prepared in less than 25 minutes!
 





Chipotle Flank Steak Tacos With Pineapple Salsa
Ingredients

• 12 soft whole-wheat or whole-grain tortillas
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon chipotle chili powder plus 1 pinch, divided
• 1 teaspoon Kosher salt, divided
• 1 pound organic flank steak beef, trimmed of fat
• 1 organic pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1 organic red bell pepper, finely diced
• 1/2 cup minced red onion
• 1/4 cup chopped fresh organic cilantro
• 2 tablespoons red wine vinegar

Preparation

1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.

Quick, Easy, Delicious Beef Stew

Ingredients:

• 3 pounds beef or buffalo
• 3 medium onions, chopped
• 1 pound parsnips, sliced
• 2-3 carrots, sliced
• turnips, chopped
• rutabaga, chopped
• 6 Tablespoons olive oil
• 1 bundle kale
• 1-2 red and/or green sweet bell peppers
• 1 large can crushed tomatoes
• 1 large can diced tomatoes
• 2 cups broth
• sea salt
• red pepper flakes
• fresh ground black peppercorns

How to make it:

1. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
2. Add broth, pepper, flakes, salt to skillet and combine well with pan drippings. Pour mixture over beef and vegetables. 
3. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. 

* Or on LOW setting for 7 to 8 hours.  

Nutritional Info
Per serving:	-
cal	220
fat	7 g
sat. fat	2 g
chol	35 mg
sodium	250 mg
potassium	770 mg
carb	18 g
fibre	2 g
pro	19 g
% RDI:	-
calcium	4 %

30 Minute Meals: Thursday Menu

Thursday: Beef Soba Salad

Makes: 4 servings
Prep time: 15 minutes
Cook time: none






Ingredients
6 carrots
1 1-1/2-inch piece of fresh ginger
3 tablespoons rice or white vinegar
2 tablespoons toasted sesame oil
1 tablespoon canola oil
2 teaspoons soy sauce
3 tablespoons water
1 bag (about 4 1/2 cups) mixed greens
1 red or yellow bell pepper, thinly sliced
1/2 sweet onion, such as Vidalia, very thinly sliced
4 ounces soba noodles, cooked according to package directions
3/4 pound cooked thinly sliced flank steak (left over from Flank Steak with Chimichurri Sauce)

Directions
1. In a food processor, blend 4 carrots with ginger, vinegar, toasted sesame and canola oils, soy sauce, and 3 tablespoons water until smooth.

2. Lay mixed greens in a large bowl. Scatter bell pepper over mixed greens.

3. Using a carrot peeler, shred remaining 2 carrots into long thin strips. Mound shredded carrots and onion in center of salad. Lay noodles around carrot and onion and place steak on top of noodles. Drizzle dressing over top.

Nutrition facts per serving: 444 calories, 31g protein, 38g carbohydrate, 19g fat (4.8g saturated), 6g fiber

30 Minute Meals: Tuesday Menu

Tuesday: Flank Steak with Chimichurri Sauce

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes





Ingredients
6-9 medium sweet potatoes (about 3 pounds), cut into long 1-inch-wide wedges
4 tablespoons plus 2 teaspoons olive oil
3 garlic cloves, 1 crushed and 2 roughly chopped
11/4 teaspoons salt
1/2 teaspoon pepper
1 cup cilantro leaves
1 cup parsley leaves
1 tablespoon red wine vinegar
2 tablespoons water
2 pounds flank steak

Directions
1. Preheat the oven to 450 degrees. Toss sweet potato wedges with 1 tablespoon olive oil, crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper and place in a shallow roasting pan. Bake for 20 minutes. (Reserve 1/3 of the baked sweet potatoes for Spring-Vegetable Stew)

2. Mix garlic, cilantro, parsley, 3 tablespoons olive oil, vinegar, 2 tablespoons water, and 1/2 teaspoon salt in a food processor. Blend until almost smooth.

3. Rub flank steak with remaining 2 teaspoons olive oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a broil pan and cook for 4 to 5 minutes per side for medium rare. Let sit for 10 minutes. Thinly slice and place 2 to 3 strips on each plate and top with 2 tablespoons sauce. Serve with sweet potatoes. (Reserve the remaining steak, about 3/4 pound, for Beef Soba Salad)

Nutrition facts per serving: 499 calories, 29g protein, 48g carbohydrate, 21g fat (4.9g saturated), 8g fiber