Southwest Steak Jambalaya Recipes

SOUTHWEST STEAK

Southwest Steak image

Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)

Steps:

In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWEST STEAK JAMBALAYA

Southwest Steak Jambalaya image

My husband is super creative when it comes to food and this is something that he came up. We just used what we had on hand, leftovers, etc. and threw it together. Yum!

Provided by Buffington

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups uncooked rice (I used boil-in-bag, minute rice would also work)
1 1/2 lbs rib eye steaks, cooked and cooled (leftovers work great!)
1/4 white onion, cut into large pieces with layers separated
1/4 cup lime juice
1/4 cup butter (not margarine)
2 tablespoons olive oil
garlic powder
chili powder
paprika
cilantro
curry
salt
pepper

Steps:

Cut up steak into 1/4-1/2 inch cubes.
Pour oil into a pan and dump the steak pieces in.
Pour the lime juice over the top of the steak and let it soak in a few minutes.
Season the steak with garlic powder, curry, and chili powder.
Put the onion pieces in the pan with the meat.
Sautee the meat and onion mixture until the onions are cooked, make sure to mix thoroughly while cooking so the the seasonings get evenly distributed.
Cook rice according to package directions.
When the rice is done, add the butter to it and season with garlic powder, chili powder, paprika, cilantro, curry, salt and pepper.
Add the meat and onion mixture to the rice, mix thoroughly, and serve.

Nutrition Facts : Calories 1160.7, Fat 56.7, SaturatedFat 23.8, Cholesterol 146.2, Sodium 179.1, Carbohydrate 118, Fiber 2.2, Sugar 0.6, Protein 39.7

SOUTHWEST STEAK

Southwest Steak image

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 24

Ingredients

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
Whisk all of the ingredients in a bowl.
Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWEST STEAK NACHOS

Southwest Steak Nachos image

Make and share this Southwest Steak Nachos recipe from Food.com.

Provided by gailanng

Categories Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

1 lb skirt steak
1 red pepper, thinly sliced
1 green pepper, thinly sliced
salt & pepper, to taste
2 cups colby-monterey jack cheese
1/2 tablespoon southwest seasoning, spice
12 ounces corn tortilla chips
iceberg lettuce, shredded
15 grape tomatoes, cut in half, lengthwise
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half cream
1 cup colby-monterey jack cheese
1 (10 ounce) can Rotel Tomatoes, drained (mild or hot)
1/2 teaspoon salt
1/4 teaspoon pepper (ground ancho or chipotle pepper tastes great)
1/2 avocado, mashed
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon dried dill
1 bunch chives, chopped, to taste (can sub thinly sliced green onions)
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic
1/4 teaspoon pepper (try chipotle powder or ancho powder)

Steps:

Preheat oven to 350 °F.
Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
Add cheese and southwest seasoning. Toss together.
On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
Directions for Salad:.
Combine lettuce and sliced tomatoes in a bowl. Set aside.
Directions for Cheese Sauce:.
Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
Add drained Rotel. Keep on low heat until ready to put on nachos.
Directions for Dressing:.
Mix 1st five ingredients until smooth with a hand mixer.
Add remaining ingredients and mix with a spoon or small hand whisk.
Building the Nachos:.
Ladle cheese sauce over nachos and top with salad.
Dress with avocado ranch dressing.
Serve immediately!

Nutrition Facts : Calories 1256.4, Fat 82.9, SaturatedFat 38.3, Cholesterol 225.3, Sodium 2179.6, Carbohydrate 73.8, Fiber 8.1, Sugar 7.7, Protein 58.8

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