More Than BLUE

I ONLY TRUST IN MY SELF | I DONT HAVE REAL FRIEND | TRYING TO BE HEALTHY | LIVING THE MOMENT |

syokujirock:

ワカメたまごラーメン、炒飯、餃子

prettygirlfood:

Mexican-Style Steak Sandwiches
1 lb steak (preferably flank, flatiron, or skirt steak)
salt and pepper
1/2 cup Greek yogurt or mayonnaise (lowfat is fine)
1 Tbs minced chipotle chiles
1-2 Tbs lime juice
1/2 cup refried beans
1 avocado, pitted and sliced
1/2 cup shredded Pepper Jack cheese
4 sandwich or burger buns, halved
Prepare grill to cook over medium-high heat.  Season both sides of the steak with salt and pepper.  Grease the grates well, then cook the steak until charred on both sides and cooked to your liking (about 4-7 minutes per side for medium).  Transfer the steak to a cutting board and tent with foil.  Allow to rest 5 minutes.Meanwhile, in a small bowl whisk together the yogurt, chipotles, and lime juice.  Taste and season with salt as desired. Slice the steak as thinly as possible, then chop into bite-sized pieces.  On the bottom half of each roll, spread about 2 tablespoons of refried beans.  Top with the chopped steak, avocado, and then sprinkle about 2 tablespoons of cheese over the top.  On the top half of the bun, spread about 1 tablespoon of the chipotle sauce.  Place the top of the bun over the cheese, and lightly press down.Arrange the sandwiches on a baking sheet and place the sheet directly on the grill.  Close the cover and cook until heated through and the cheese has melted, about 2 minutes.  Serve.
Makes 4 Sandwiches

prettygirlfood:

Mexican-Style Steak Sandwiches

  • 1 lb steak (preferably flank, flatiron, or skirt steak)
  • salt and pepper
  • 1/2 cup Greek yogurt or mayonnaise (lowfat is fine)
  • 1 Tbs minced chipotle chiles
  • 1-2 Tbs lime juice
  • 1/2 cup refried beans
  • 1 avocado, pitted and sliced
  • 1/2 cup shredded Pepper Jack cheese
  • 4 sandwich or burger buns, halved

Prepare grill to cook over medium-high heat.  Season both sides of the steak with salt and pepper.  Grease the grates well, then cook the steak until charred on both sides and cooked to your liking (about 4-7 minutes per side for medium).  Transfer the steak to a cutting board and tent with foil.  Allow to rest 5 minutes.

Meanwhile, in a small bowl whisk together the yogurt, chipotles, and lime juice.  Taste and season with salt as desired.

 Slice the steak as thinly as possible, then chop into bite-sized pieces.  On the bottom half of each roll, spread about 2 tablespoons of refried beans.  Top with the chopped steak, avocado, and then sprinkle about 2 tablespoons of cheese over the top.  On the top half of the bun, spread about 1 tablespoon of the chipotle sauce.  Place the top of the bun over the cheese, and lightly press down.

Arrange the sandwiches on a baking sheet and place the sheet directly on the grill.  Close the cover and cook until heated through and the cheese has melted, about 2 minutes.  Serve.

Makes 4 Sandwiches