Cook this: Scallion-marinated skirt steak and spicy greens with basil from A New Way to Food - gas grill with cast iron grates

"It's a celebration dish for me," said Maggie Batista . ".
Growing up, her mother kept the skirt steak for special occasions, "she would rub it with garlic, lemon, coriander and oil, after a short sit down, in order to keep a nice pink center and proper meat flavor, it will hardly be baked.
Battista made a green spin on her mother's approach and made a knockout scallion marinade for steak and Mexican dishes --
Swiss dish with basil.
It is just as celebrated as her dishes when she was young, but "healthier ".
"The vegetables inspired a plate of Batista (Jean-
Georges Vongerichten is a vegetarian restaurant in New York --
So, if you provide more than two servings of food, the recipe will double or triple.
Dairy products once a seasonfree, gluten-free, nut-free, refined-
Sugar Free 25 minutes 7 hours 25 minutes 10 scallions, 1 trimmed 2-inch (5-
Cm) knob ginger, Peel 3 garlic petals from 1 tablespoon coriander seeds, Peel 1 tablespoon (15 ml) coconut vinegar or 1 tablespoon sea salt from apple vinegar, plus 1/2 cups (120 ml) for more flavors
Virgin olive oil 1/3 cup (80 ml) filtered water 1 ml 2 1/2-lb (1.
1 kg) eat together, or the total weight of some small pieces of large bundles of psoriasis (about monthly branches), wash, leave a monthly smoothie tablespoon coconut oil 1/2 mL (120 ml) 1/2 jalapeno (water, red wine or white wine or broth), 2 tablespoons (30 ml) of sliced apple cider vinegar or coconut vinegar 1 small bundle of Basil (about 10 small branches), cut off the stem, discard 1/4 teaspoon of sea salt homemade or any natural sugar
Free tortillas place scallions, ginger, coriander seeds and garlic in a dry frying pan (meaning no refuel is added)
Everything became a bit Golden until 3 to 4 minutes.
Scallions will be a little scorched, but don't burn out ginger, coriander or garlic.
We just want the oil to be active and form a fragrance.
Take off the plate and cool it.
Place the roasted aromatic hydrocarbons in a strong mixer.
Add vinegar, salt, oil and water to the blender.
After about 30 seconds, the blitz comes together until a smooth paste.
Place the skirt steak in a large casserole or other shallow bowl and even in a re-sealed plastic bag that can hold the whole steak.
Apply the full contents of the mixer to both sides of the skirt steak.
Cover with plastic wrap and refrigerate for 6 to 12 hours.
Take it out of the refrigerator 1 hour before cooking.
Set the grill to 400 F to 450 F (205 to 230 C) or set the grill pan on the stove to mediumhigh heat.
Oil the grille or pan.
(You can also use a cast iron frying pan to cut the steak into a few pieces.
) Remove the excess marinade from the steak and discard it.
Grilled Steak, 3 to 4 minutes each side, medium rare, or until the center of the thickest part reaches 125 degrees Fahrenheit (52 degrees Celsius ).
Turn the steak over to avoid any flash
Ups, but don't move it often.
Once cooked to the point you like, place the steak on the plate, cover it loosely with foil and rest for 10 minutes.
After the rest, use a sharp knife on the diagonal, lean against the grain and cut into thin strips to serve immediately.
Roll up the Swiss chard leaves and cut them into 2 piecesinch-
Thick ribbon (5 cm.
Melt coconut oil in Africa
Stick pan with lid on medium-high heat.
When the pan is fully heated, add Swiss beets and stir-fry and start to wither after 2 to 3 minutes.
Add liquid and Mexican peppers to the pan.
It will bubble up in a second.
Reduce the heat to medium, cover the lid and let it cook in liquid for 2 to 3 minutes.
Remove the lid and let the remaining liquid evaporate or burn within 3 to 4 minutes.
Stir in vinegar for 1 minute and let it stir with green.
Turn off the heating and mix with basil and salt.
Serve immediately.
Put a new napkin on the plate. Heat a non-
Mid-range pot-
Until it's hot.
Cook the tortillas for 30 seconds to 1 minute on each side.
Put in the clean kitchen towel memory to keep it warm.
Put the steak on the plate with the vegetables.
Place the packed tortillas on the table and remove the tortillas from the napkin as needed.
Add steak to the tortillas and green vegetables.