Host a colorful Cinco de Mayo party

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Carne Asada With Orange, Olive and Red Onion Mojo
2 pounds skirt or flank steak
4 oranges, cut into 1/2-inch slices
4 cylindrical heads of romaine lettuce
1 (15-ounce) can hearts of palm, drained and chopped

Orange, Olive and Red Onion Mojo
1/2 cup chopped large black pitted olives
1/2 cup chopped Spanish stuffed olives
1 cup orange juice
1/4 cup fresh lime juice
1/2 cup finely chopped red onion
1 clove garlic, minced
1/4 cup olive oil
1/2 teaspoon dried oregano
Salt and pepper to taste

1.To make mojo, whisk together olives, orange and lime juices, onion, garlic, olive oil, oregano, salt and pepper. Transfer half (about 1 3/4 cups) to resealable plastic bag. Add steak, seal and let marinate at room temperature 30 minutes. Reserve remaining mojo.
2. Prepare hot fire in grill. Brush orange slices and romaine with some reserved mojo and grill, turning once, until slightly charred on all sides. Remove from grill.
3. Place steak on grill and grill two to three minutes per side, turning once, for medium-rare. (Discard marinade.)
4. To serve, cut each head of romaine into pieces and arrange with hearts of palm on each plate. Serve steak and orange slices on the side and drizzle with remaining mojo. Makes four to six servings.

Green Olive Salsa
1/2 cup chopped Spanish stuffed olives
2/3 cup chopped apples, such as Gala, McIntosh or Granny Smith
2 teaspoons lemon zest
3 teaspoons minced shallot
2 tablespoons chopped roasted red
2 tablespoons chopped yellow peppers
1/4 cup olive oil
Kosher salt and pepper to taste

In large bowl, mix ingredients together. Can be served with chips.

Cinco de Mayo Margarita
1/2 ounce fresh lime juice
Kosher salt
3 ounces Sweet and Sour mix*
1 1/2 ounces tequila
3/4 ounce Triple Sec
Lime slices, to garnish

Rim margarita glass with fresh lime. Dip glass rim into kosher salt. Shake all liquid ingredients with ice. Strain over ice into salt-rimmed margarita glass. Serve with fresh lime slice and stir stick.
*Basic recipe is 1 to 1 1/2 tablespoons lemon juice to 1 teaspoon powdered sugar.

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