Recipes
Fajita Taco Marinated Skirt Steak
2 hrs, 5 min
Picture this: a succulent skirt steak, bathed in a luscious marinade featuring a delightful trio of Fajita & Taco Spice, Adobo, and a touch of Pacific Flake Sea Salt, creating a harmonious symphony of flavors without overwhelming heat. We infuse this culinary masterpiece with zesty lime juice and the subtle allure of light Mexican beer, elevating the taste to new heights. As if it couldn't get any better, this "no chop" recipe is designed for utmost convenience. Simply whisk the marinade together and let it work its magic. And this recipe is magical. Whether you prefer the sizzle of a preheated grill or the comfort of a cast-iron pan, this recipe suits both indoor and outdoor cooking to perfection. An explosion of taste and tenderness that makes it an ideal protein for tacos, salads, burritos, or really any dish your heart desires.
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Chimichurri Flank Steak
2 hrs, 10 min
Our Chimichurri Spice combines a whole lot of flavors: the almost apricot flavor of aji mirasol chiles, the peppery sweetness of guajillo and New Mexico chiles, and the earthiness of oregano, cumin and bay. Together, they're an ideal flavor base to make Chimichurri sauce. Just mix it with lots of fresh herbs, citrus, plenty of garlic, vinegar and oil. You'll have a sassy sauce that begs to be put on.....everything!When used as a marinade, the grill fire tames the acidity of the vinegar, enhances the sweetness of the citrus, and intensifies the heat of the chiles. Use another drizzle of sauce to make any cut of meat, beef especially, perfectly balanced. Chimichurri gives that sweet-tart-spicy-meaty union that screams "summer food" the world over. The flavors of this sauce meld together over time, so keep some in the fridge all summer long.You can vary the selection and proportion of herbs in this recipe in so many fun and tasty ways. Increase the herbs for a thicker consistency to use for dipping and topping or play with oregano, marjoram or whatever is fresh in your market or garden.
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