Rania's Recipes: Mexican Corn Salad & Flank Steak Chilaquiles
If you're looking to spice up your dinner, check out these two delicious recipes from Rania Harris!
Cola Marinated Flank Steak Chilaquiles
- 4 cups cola, preferably made with cane sugar
- 2 teaspoons jarred Thai green curry paste
- 2 Fresno chiles or jalapeños, thinly sliced crosswise
- One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
- 1 tablespoon canola oil, plus more for brushing
- Kosher salt
- Freshly ground black pepper
- One 16-ounce jar salsa verde
- 8 ounces Fritos
- 1/2 cup chopped cilantro
- 2 Hass avocados, diced
- 3 tablespoons freshly grated Cotija cheese
- Lime wedges, for serving
Directions:
In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 15 minutes, turning occasionally.
Light a grill or preheat a grill pan and oil the grate. Remove the flank steaks from the marinade and pat them dry. Brush the steaks with canola oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total. Transfer the steaks to a work surface and let rest for 10 minutes.
Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil. Add the salsa verde and bring to a simmer. Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes. Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, about 2 minutes. Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
Thinly slice the steaks across the grain. Top the chilaquiles with the sliced steak and any accumulated meat juices. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.
Serves: 4 to 6
Mexican Corn Salad
- 6 cups fresh corn kernels
- 1 large red peppers ~ diced
- 1 large green ~ diced
- 1 red onion ~ chopped
Dressing:
- 1 cup chopped cilantro
- 4 cloves of garlic ~ peeled and minced
- Juice of 3 limes
- 1 tablespoon honey\
- Sea salt and freshly ground black pepper to taste
- ½ cup extra virgin olive oil
- Hot sauce to taste
Directions:
Cook the corn according to package directions – drain and place in a large bowl. Add the chopped peppers and diced onion and set aside while preparing the dressing.
Dressing:
In the bowl of a food processor, mix the cilantro, garlic, lime juice, honey, salt and pepper. Process until combined and then, in a slow and steady stream, add in the olive oil. Process until the dressing is emulsified.
Toss the salad ingredients gently and add dressing to taste.
Serves: 8
