I love popovers. I tend not to make them very often, partially because my oven is finicky. These were a bit well done on the outside, but very light and pillowy on the inside. With Peppers, Onions and Steak inside, what’s not to love about these little pastries. Try them out for an appetizer, first course or weeknight dinner!
Get the recipe HERE!
This recipe is from Susan Feniger and Mary Sue Milliken from the Border Grill.
Zoe’s Take:
9/10
I really enjoyed this steak and that’s saying something because I am easily bored by steak. The cumin comes on really strong and it’s supported really well by the lime. I marinated my meat for 24 hours and the meat was quite tender, but I really want to go for 48 and see how tender it gets then. the avocado corn relish is amazing, I want to eat it on everything. My biggest issue is the marination time, and also, I prefer not to use skirt steak unless I have access to a grill (which I do not at the moment).
Eric’s Take:
9/10
I was skeptical with this recipe at first. I had made something similar before, and it wasn’t my favorite to say the least. However, this recipe called for toasting cumin seeds and that made a big difference. The aroma held up to the other strong flavors. The cilantro paired well with the jalapeños, making it not only complex, but delicious. The accompanying corn relish was incredible. By far my favorite bite from this cookbook yet. This recipe lost a point due to the choice of meat. Skirt steak is not always available and is typically better grilled. The long marinade time required to develop a stronger flavor and break down the meat means you can’t just make this dish on a whim. There needs to be long preparation. However, other cuts would likely work very well with this recipe too.
We are big fans of Julia Child here at One More Bite. This is NOT her Beef Bourguignon! However, it is a great recipe for taking that classic flavor and paring it with any cut of meat you’d like! Steak Tips, Sirloin Steak, Filet Mignon…you can prepare any cut with this recipe.
Try your hand at some French Flavor HERE!
For the Duchess Potatoes pictured in this dish, click HERE!
Let us know if you try the recipe and comment below.
Tired of plan old pizza? Try a flatbread! They’re versatile and easier to make then pizza. The main difference is that there is typically no sauce. Your local grocery store likely carries flatbread in the bread isle. Make one with your favorite toppings!
This particular recipe takes juicy charred flank steak and adds some creamy gorgonzola cheese. Adding earthy arugula, fresh tomato and sweet fig balsamic to road it out. This is a very filling dish!
Make your own with the recipe here!
What flavor combinations would you try? Comment below!