1 cup Robert Rothschild Farm Chili Lime Sauce
1/4 cup Olive oil
1 Lime, for juice and zest 4 bell peppers, sliced
4 cloves Garlic, minced 2 med. onions, sliced
1 tsp. Chili powder 8 oz mushrooms, sliced
1 tsp. Pepper 2 Tbsp olive oil for saute’ing
2 lbs. Flank steak Flour Tortillas
In a medium bowl, whisk together Chili Lime Sauce, olive oil, zest and juice of lime, garlic, chili powder and pepper. In a one gallon food storage bag, add flank steak and 3/4 cup marinade. Remove air in bag, seal and massage to coat. In a second gallon food storage bag, add peppers, onions, mushrooms and remaining marinade. Remove air in bag, seal and massage to coat. Refrigerate both and let marinate for at least 2 - 4 hours. In a large heavy skillet, heat 2 Tbsp. olive oil over medium-high heat. Add half of the vegetables and cook until crisp tender. Remove cooked vegetables to serving bowl and cook remaining half of vegetables. Rub olive oil over grill grate and cook meat over high heat for 3 - 4 minutes before flipping steak and cooking the other side for the same amount of time. Remove from heat and let rest 5 minutes before slicing. Serve steak and vegetables in flour tortillas with your choice of toppings.
CAJUN STUFFED JALAPENOS
1 large can Jalapeños, whole
8 oz. Cream cheese
1/2 cup Robert Rothschild Farm White Wine Creole Sauce from The Condiment Queen
6 strips Bacon, cooked crisp
Drain jalapeños. Cut the stem off each jalapeño and then cut in half lengthwise. Remove the seeds from each jalapeño half and set aside. In a bowl, blend cream cheese and White Wine Creole Sauce with a hand mixer until smooth. Cut the cooked bacon into 1-inch pieces. Fill each jalapeño half with cream cheese mixture and top with a piece of bacon. Serve as an appetizer.
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