Time 30m Yield 12 tacos Number Of Ingredients 20 Steps:
In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine. Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice. Enjoy!
Time 40m Yield 8 servings (3 cups sauce). Number Of Ingredients 11 Steps:
Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.
Yield Makes 6 servings Number Of Ingredients 12 Steps:
Make sauce: Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth. Grill steak: Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture. Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
Time 40m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Place herbs, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper in food processor. Pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended. Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare - thermometer should read 145, medium 106, well-done 170). Cut steaks into 1/4 inch slices Serve with sauce.
Time 30m Yield 2 servings Number Of Ingredients 13 Steps:
Heat the grill to medium-high and lightly grease the grates. Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper. Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste. Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain. Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top. Enjoy!
Yield Makes 6 servings Number Of Ingredients 12 Steps:
Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour. Prepare grill for cooking. Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.
